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Active time
40 minutes
6 Servings

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.

  1. 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.
  2. 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.
  3. 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


Calories: 460; Total Fat: 21g; Saturated Fat; 6g; Sodium: 195mg; Total Carbohydrate: 56g; Fiber: 6g; Protein: 14g.

Yield: 6 Servings

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