Roasted Vegetables with Rotini and Rosemary Pesto

Line large rimmed baking pan (17- by 12- by 1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).

Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt, and pepper. Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425 degrees F oven 15 minutes.

Stir vegetables. Add sausage, broccoli, and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

For pesto: Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.

Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

Would you like to receive special offers, information and discounts by email from Dreamfields ? ( Dreamfields Privacy Policy )

Tips & Techniques Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.

Note: If traditional pasta is used in this recipe there is a total of 50 grams carbohydrate. For more information go to www.dreamfieldsfoods.com .

Recipe courtesy of Dreamfields® Pasta.