Roasted Vegetable Pasta

Ingredients

• 1 small sweet potato, peeled and cut into 1/2-inch pieces
• 1 cup baby carrots
• 1 medium parsnip, peeled and cut into 1/2-inch pieces
• 1 medium red onion, cut into thin wedges
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons margarine, butter or spread with no trans fat
• 1 (6.2-ounce) package PASTA RONI® Shells & White Cheddar
• 2/3 cup milk

Preparation Steps

1. Preheat oven to 425° F. In large bowl, combine sweet potato, carrots, parsnip, onion, oil, rosemary, salt and pepper. Toss well; transfer to large baking pan. Bake 15 minutes; stir. Continue to bake 12 to 15 minutes or until vegetables are browned and tender.
2. Meanwhile, in medium saucepan, bring 2 cups water and margarine to a boil. Slowly stir in pasta; reduce heat to medium. Gently boil uncovered, 12 to 14 minutes, stirring frequently. Most of water will be absorbed.
3. Stir in milk and Special Seasonings. Return to a boil; boil 1 to 2 minutes or until pasta is tender. Stir in roasted vegetables. Let stand 5 minutes before serving.

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