Ziti with Skillet-Roasted Root Vegetables

Name: Ziti with Skillet-Roasted Root Vegetables
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 2½ cups red onion; 2 cups parsnips; 2 cups sweet potatoes; 2 cups golden beets; 1 tablespoon fresh rosemary; 1⅔ cups vegetable broth; 1 pound ziti; 2 tablespoons butter; 1½ cups Parmesan cheese

A hearty pasta dish featuring tender ziti tossed with a medley of roasted root vegetables including parsnips, sweet potatoes, and golden beets, finished with fresh rosemary and Parmesan cheese.

6 servings

45 min

Published October 4, 2025

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Ingredients

•2 tablespoons olive oil
•2½ cups red onion
•2 cups parsnips
•2 cups sweet potatoes
•2 cups golden beets
•1 tablespoon fresh rosemary
•1⅔ cups vegetable broth
•1 pound ziti
•2 tablespoons butter
•1½ cups Parmesan cheese

Cooking Instructions

1.
Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
28 min
2.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
12 min
3.
Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.
5 min