Over the weekend, when the cold, wet drizzle refused to let up, I developed an undeniable desire to load up on starchy, al dente pasta. I couldn't just ditch my resolve to eat only nutrient-rich, wholesome fare, so I came to a compromise by preparing a healthful pasta with root vegetables.
In addition to being full of protein, fiber, and more vitamins than I have room to list, this speedy recipe requires less than an hour from start to finish. The turnips, beets, and yams take advantage of the stovetop, rather than the oven, for timesaving yet tender results. Hoping to scout out a good-for-you comfort dish? You've come to the right place. Get the recipe when you read more.
2 tablespoons olive oil Makes 6 servings.
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound rigatoni or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Pecorino or Parmesan cheese, divided
2 tablespoons olive oil
Makes 6 servings.