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Flash-Roasted Vegetables and Pasta

You can use any wide pasta, such as fettuccine, for this easy meatless main dish.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 35 mins 425°F

Flash-Roasted Vegetables and Pasta

Ingredients

Directions

  1. Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.
  2. Roast, uncovered, for 35 minutes or until vegetables are tender, stirring twice. Remove roasted vegetables to a very large bowl.
  3. Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture and toss well to coat. Top with cheese. Makes 6 to 8 main-dish servings.

Fennel Spice Mix

Ingredients

Directions

  1. In a small skillet over medium heat toast fennel seeds, coriander seeds, and cracked peppercorns for 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with sea salt or kosher salt.

Nutrition Facts (Flash-Roasted Vegetables and Pasta)

    Per serving:
  • 336 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 197 mg sodium,
  • 45 g carb.,
  • 24 g fiber,
  • 8 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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