Cook pasta according to package directions. Drain well.
Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.
Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)
Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.
630 calories;45 g fat(6 g sat); 12 g fiber; 48 g carbohydrates; 16 g protein; 92 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 7,067 IU vitamin A; 60 mg vitamin C; 122 mg calcium; 8 mg iron; 511 mg sodium; 490 mg potassium
Vitamin A (141% daily value), Vitamin C (100% dv), Iron (44% dv), Folate (23% dv)
Carbohydrate Servings: 3
Exchanges: 2 lean protein, 1½ fat, 1½ vegetable, ½ starch
I'm really not big on writing reviews, but this was good. This was really good. This was my first dip into parsnips and I've never been big on sweet potatoes, but I'm on board now. The warm, fresh roasted veggies tossed with the warm pasta was amazing. The chickpea pasta I think is critical, gives it a slightly different flavor.
October 15, 2018
OMG! This is delicious! The flavors mingle so well but each still distinguishable. The roasted vegetables made this dish just right as you catch a bite of sweet potato, carrot or beet...very filling! I will definitely make this again...maybe cut the oil by a third. I've already sent the recipe to my daughter who is vegan. She's going to love it!