Whole Grain Penne with Ground Beef, Roasted Root Vegetables, and Parmesan

Amount Per Serving
Calories 348		Calories from Fat 126
% Daily Value*
Total Fat 14g		22%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 28mg		9%
Sodium 462mg		19%
Total Carbohydrate 43g		14%
	Dietary Fiber 7g	28%
	Sugars 5g
Protein 16g		32%

Vitamin A 62%		Vitamin C 19%
Calcium 10%		Iron 16%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This warming dish highlights the sweetness of roasted root vegetables. Try other varieties, depending on what’s in season.

2 1/2 pounds Barilla Whole Grain Penne

15 ounces sliced carrots

15 ounes sliced parsnips

as needed salt

as needed black pepper

3/4 cup extra-virgin olive oil

6 ounces diced onion

1 1/2 pounds ground beef

3 1/2 pounds canned San Marzano tomatoes

1 1/2 cups shredded Parmesan

3 tablespoons minced fresh parsley

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Season the carrots and parsnips with salt and pepper and toss with half of the olive oil. Roast until lightly browned and tender. Set aside.
In a rondeau, saute the onions in the remaining oil until light golden. Add the beef and cook through. Add the tomatoes and break them up; add 3 cups water and simmer to break down the tomatoes. Season with salt and pepper.

For each serving, to order: Reheat 1 2/3 ounces pasta in simmering water. Drain and add it to a pan with some of the meat sauce and roasted vegetables. Heat through and plate. Garnish with 1 tablespoon Parmesan and a pinch of parsley.