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

(Family Features) Feeding a lot of people doesn't have to be daunting. A comforting one-dish meal is perfect for any occasion - whether you're throwing a casual get-together, having a housewarming party or hosting a family gathering.

A heaping platter of Roasted Vegetables with Rotini and Parsley-Rosemary Pesto will satisfy even the heartiest appetite, plus it's easy to make. Curly rotini pasta, tossed with a homemade pesto, lean chicken sausage and your choice of roasted vegetables is a crowd-pleaser - and makes an appetizing presentation.

A couple of things set this recipe apart. For one, preparing it with Dreamfields pasta provides added nutritional benefits. Made from durum wheat semolina, Dreamfields has the same taste and texture as traditional pasta, but with twice the fiber and fewer digestible carbohydrates (only five grams) per 1-cup cooked serving.

The unique pesto, made with parsley, rosemary and walnuts rather than the traditional basil and pine nuts is another stand-out in this dish. Simply puree all the ingredients in a food processor, toss with roasted veggies, sausage and pasta, and dinner is served.

For this and more amazing recipes, visit www.dreamfieldsfoods.com.

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

Preparation
    1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
    2. 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.
    3. Stir vegetables. Add sausage and reserved broccoli and cauliflower. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
    4. Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
    5. 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.

Preparation Time
20 minutes

Cook Time
40 minutes

Serves
8

Related Recipes
Parsley-Rosemary Pesto
Parsley-Rosemary Pesto

Ingredients
  • 1 cup packed Italian parsley
  • 1/3 cup packed fresh rosemary, stems removed
  • 3 cloves garlic
  • 1/2 cup walnuts
  • 1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
  • 1/3 cup olive oil
  • Salt

Preparation
    1. Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, slowly add oil in steady stream until well combined. Add salt as desired.

Preparation Time
15 minutes

1/8 of recipe

Calories: 520g     Total Fat: 27g
Cholesterol: 56mg     Protein: 26g
Carbohydrates: 21g     Sodium: 798mg

Serves
About 2/3 cup

SOURCE: Dreamfields Pasta

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