Photo: Lars Blankers
Ziti with Skillet-Roasted Root Vegetables
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
894
Calories
27g
Protein
34g
Fat
123g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 cups coarsely chopped red onion
- 2 cups 1/2-inch pieces peeled parsnips
- 2 cups 1/2-inch pieces peeled redskinned 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 ziti or other tubular pasta
- 2 tablespoons (1/4 stick) butter
- 1 1/2 cups grated Parmesan cheese, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes