small sweet potato, peeled and cut into 1/2-inch pieces
1
cup baby carrots
1
medium parsnip, peeled and cut into 1/2-inch pieces
1
medium red onion, cut into thin wedges
2
tablespoons olive oil
2
cloves garlic, minced
1
teaspoon dried rosemary, crushed
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons margarine or butter
1
(6.2-ounce) package PASTA RONI® Shells & White Cheddar
2/3
cup milk
Prep Time
15 minutes
Cook Time
35 minutes
1. Preheat oven to 425°F. In large bowl, combine sweet potato, carrots, parsnip, onion, oil, garlic, rosemary, salt and pepper. Toss well; transfer to large baking pan. Bake 15 minutes; stir. Continue to bake 12 to 15 minutes or until vegetables are browned and tender.
2. Meanwhile, in medium saucepan, bring 2 cups water and margarine to a boil. Slowly stir in pasta; reduce heat to medium. Gently boil uncovered, 12 to 14 minutes, stirring frequently. (Most of water will be absorbed.)
3. Stir in milk and Special Seasonings. Return to a boil; boil 1 to 2 minutes or until pasta is tender. Stir in roasted vegetables. Let stand 5 minutes before serving.
Tip
Try roasting fresh red bell peppers and green beans instead of sweet potato and parsnips.
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