root veggie pasta

A stellar vegetarian recipe that is colorful, savory, and satisfying. This pasta dish highlights high-fiber root vegetables that are typically lost in the background of a recipe. I think you will agree they deserve the spotlight.

Yield 6 servings • Prep Time 10 minutes • Cook Time 20 minutes

1 (15oz) can cannellini beans

1 lb penne

3 tbsp olive oil

½ red onion, thinly sliced

1 bulb fennel, thinly sliced

2 large carrots, thinly sliced

4 cloves garlic, chopped

1 tbsp chopped fresh thyme leaves

½ cup grated Parmesan cheese

1 cup fresh basil, roughly chopped

1. Drain and rinse beans and leave them in the colander.

2. In a large (5½- to 7¼-quart) Dutch oven, cook the pasta according to package directions in salted water. Reserve 1 cup of the cooking liquid and then drain the pasta by pouring in the same colander as the beans. (This will heat the beans.)

3. Return the Dutch oven to the stove over medium-high heat. Add the olive oil, followed by the onion, fennel, carrot, garlic, and thyme, and sauté 5 to 7 minutes until tender.

4. Add the cooked pasta, beans, reserved cooking liquid, Parmesan cheese, and basil. Toss gently and serve immediately.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

TIP Like a little kick? Sprinkle with a generous dose of red pepper flakes.

NUTRITION PER SERVING

Calories 461 • Total Fat 12g • Saturated Fat 3g • Cholesterol 10mg • Sodium 210mg • Total Carbohydrate 73g • Dietary Fiber 8g • Sugars 5g • Protein 19g