Rotini Pasta with Parmesan Roasted Veggies
If you are vegetarian, a pasta lover, or just plain hungry, give this recipe a try! Talk about inexpensive, simple, and delicious!
I created this recipe on a whim yesterday afternoon and told my roommate she can be my guinea pig. She enjoys that task and I enjoy cooking for anyone who wants to eat. I suggest you try this recipe if you are looking for a simple and tasty weeknight meal. Your kids will love it because it’s cheesy, and they won’t even realize the fact that there are healthy vegetables added in.
You will need:
1 box rotini pasta
1 lb. asparagus, ends removed and cut into 1-inch pieces
2 small fennel bulbs, cut into 1-inch pieces
1 shallot, chopped
3 cloves garlic, minced
3/4 cup sun-dried tomatoes, julienne chop
1/2 cup dry white wine
1/2 cup noodle cooking water
Fresh Italian Parsley
Salt and pepper to taste
Preheat oven to 375 degrees. Arrange asparagus and fennel onto a sheet tray, drizzle with olive oil, salt and pepper and roast in oven for about 25-30 mins. Sprinkle Parmesan cheese over the veggies during the last 5 minutes of the roasting process.
Boil noodles until al dente, and reserve 1/2 cup of the starchy, salty, cooking water before draining. Heat 2 Tbsp olive oil in a large pan over medium heat. Saute shallot until tender, about 3-5 minutes. Add minced garlic and saute for an additional 2 minutes. Add 1/2 cup white wine and sun-dried tomatoes. Simmer over medium-low heat.
Add the roasted veggies, cooked pasta, reserved pasta water, and Italian Parsley. Toss together, season with salt and pepper, and throw in more Parmesan cheese! Bon Appetit!