1 box tri-color penne
6 tablespoons extra virgin olive oil, divided
2 carrots, thinly cut on a bias
3 parsnips, thinly cut on a bias
½ onion, diced
8 ounces fresh mozzarella*
2 tablespoons lemon juice
8 leaves fresh basil, chopped
*If you can’t ﬁnd this ingredient in the cheese section of your grocery store, look for it on the olive or salad bar in the produce section.
- Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on a sheet tray to cool.
- Pre-heat the oven to 425°F. Toss the carrots and parsnips with 2 tablespoons of olive oil, and season with salt and pepper to taste. Place on a sheet tray and roast for 20-25 minutes or until lightly browned and cooked through. Allow the vegetables to cool.
- Once cooled, combine the pasta with the vegetables, onion, mozzarella, lemon juice, and basil. Season with salt and pepper to taste.
Recipe and photo courtesy of Barilla