Just a quick one today. I made this pasta last night after going to the grocery store to wander around for something to put in pasta. I make a lot of random pasta mixes, but I tend to not post them for some reason. Yesterday I decided that I would make an attempt to post a few and set out to get some ingredients I have never put with pasta in the past. The result was a delicious, light yet filling pasta dish that was vegetarian but still satisfying as dinner.
Fennel, parsnips, and onions with butter rosemary and thyme.
Roasted at 500 for 30 mintues.
Mixed with pasta and ricotta. Yum!
Roast veggies with butter, rosemary, and thyme, cook pasta, mix a ladle of pasta water to thin out ricotta, mix pasta with roasted veg and ricotta. serve.