Tag Archives: Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

Ingredients

2 tablespoons, plus 2 teaspoons olive oil, divided

8 cups vegetables

1 teaspoon salt

Coarsely ground black pepper

8 large cloves garlic

1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal

1 box Dreamfields Rotini

Parsley-Rosemary Pesto

Roasted Vegetables with Rotini and Parsley-Rosemary Pesto
Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

 Directions

Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons of disposable utensil).

Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single layer in baking pan. Remove broccoli and cauliflower, if using, and reserve. Roast in oven at 425┬░F for 15 minutes.

Stir vegetables. Add sausage and reserved broccoli and cauliflower. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces. Serve it on black tableware item.

Comma Plate Black
Comma Plate Black