Whole Grain Penne with Roasted Vegetables.

Makes: 4 Servings | Prep Time: 15 min. | Cook Time: 30 min.

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  • 8 ounces parsnip, peeled and cut into 1″ pieces
  • 8 ounces rutabaga, peeled and cut into 1″ pieces
  • 8 ounces turnip, peeled and cut into 1″ pieces
  • 2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • 1?2 teaspoon salt
  • Ground black pepper to taste
  • 8 ounces whole grain penne or fusilli pasta
  • 2 tablespoons Basil Pesto
  • 1?2 cup finely chopped roasted red bell pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley


  1. PREHEAT the oven to 400°F.
  2. PLACE  the parsnip, rutabaga, and turnip on a 15″ × 10″ baking sheet.
  3. DRIZZLE with the oil and sprinkle with the Italian seasoning, salt, and pepper.
  4. TOSS well and distribute the pieces evenly over the pan.
  5. ROAST the vegetables for about 30 minutes, or until they’re tender and evenly browned, stirring or shaking them every 15 minutes. Taste them and adjust the seasonings if needed.
  6.  PREPARE the pasta al dente according to the package directions, without adding fat or salt while the vegetables are roasting,.
  7. DRAIN the pasta and toss with the pesto. Add the bell pepper and roasted vegetables.
  8. DIVIDE between serving bowls and garnish with the cheese and parsley.
  9. SERVE hot or at room temperature.


This pasta recipe from the new The Biggest Loser 30-Day Jump Start courtesy of Prevention.com.