Pasta With Autumn Vegetables
|Parsnip||1 , cut into matchstick size pieces|
|Julienned butternut squash||1 1⁄3 Cup (21.33 tbs)|
|Olive oil||2 Teaspoon|
|Corn kernels||1 Cup (16 tbs) (Fresh / Thawed Frozen)|
|Leek||1 Small, cleaned and sliced|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Ground cumin||3⁄4 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Sugar snap peas||1 1⁄2 Cup (24 tbs) (Fresh / Thawed Frozen)|
|Grated parmesan cheese||2 Teaspoon|
1. Place a heavy baking sheet into the oven and preheat the oven to 400°F. Combine the parsnip and squash in a bowl and toss with 1 1/2 teaspoons of the oil. Toss the corn with the remaining 1/2 teaspoon oil in another bowl. Arrange the parsnips and squash on the baking sheet and roast 5 minutes. Add the corn and roast for another 5 minutes. Stir and roast until vegetables are lightly browned, about 5 minutes longer. Transfer to a bowl.
2. Spray a medium nonstick skillet with nonstick spray and set over high heat. Add the leek and cook until lightly browned, 4 - 5 minutes. Stir in the broth, cumin, and coriander. Cook, stirring, 3 minutes; remove from the heat and set aside.
3. Bring a large pot of water to a boil. Add the capellini and cook 2 minutes, and then add the sugar snap peas and cook 30 seconds longer. Drain and combine with the vegetables in the bowl. Add the leek sauce and toss to coat. Sprinkle with the cheese and serve at once.