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Spaghetti with Roasted Fennel and Parsnip

| 4 Comments

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.


4 Comments

does anyone really make this stuff besides you??? ick.

I have made plenty of his recipes, all with great results :).

I plan on making this one this weekend, maybe you should stick to your kraft mac & cheese.

I love roasted veggies! i'm not very familiar with fennel and parsnips, but I've been known to roast all sorts of other things :) tossing them with pasta sounds amazing, I'll definitely have to remember that for next time :)

thanks for all the inspiration!

That looks delicious. I love making randomly inspired pasta dishes. Keep em' coming!

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