Dinner Tonight: Ziti With Skillet-Roasted Root Vegetables Recipe

• 2 tablespoons olive oil
• 2 1/2 cups red onion, coarsely chopped red onion
• 2 cups parsnips, peeled and chopped
• 2 cups sweet potatoes, peeled and chopped
• 2 cups beets, peeled and chopped, plus the greens, coarsely chopped (if available)
• 1 tablespoon fresh rosemary, chopped
• 1 2/3 cups vegetable broth
• 1 pound ziti or other tubular pasta
• 2 tablespoons butter
• 1 1/2 cups grated Parmesan cheese
• Salt and pepper

1. Add the oil to a large skillet over high heat. Dump in the onion, parsnips, sweet potatoes, and beets. Cook, stirring occasionally, for 9 minutes or until the vegetables are soft and slightly caramelized. Add the rosemary and cook for another minute.
2. Pour in 1 cup of the broth and reduce heat to medium. Sprinkle in a pinch of salt and pepper and then cover the skillet and cook until the vegetables are very tender, about 15 minutes.
3. Meanwhile, bring a large pot of water to a boil. Cook the ziti according to the directions on the box. Drain and then return the pasta to the now empty pot. Add the butter and half of the cheese. Stir until well coated.
4. Add the vegetables to the pot with the pasta, along with the chopped beet greens (if available) and the rest of the broth. Season with salt and pepper to taste. Serve in bowls and sprinkle with more Parmesan.

olive oil, red onion, parsnips, sweet potatoes, beets, fresh rosemary, vegetable broth, pasta, butter, parmesan cheese, salt

Taken from www.seriouseats.com/recipes/2009/01/dinner-tonight-ziti-with-skillet-roasted-root-vegetable-recipe.html (may not work)