Linguine and Root Vegetable Sauté

Although carrots are widely used in the United States, parsnips and rutabagas have never achieved such popularity, perhaps because people don't know what to do with them. This colorful root vegetable sauté, with the rich nuance of toasted pecans, may change all that.

2  carrots, cut diagonally into 1/4-inch slices
2  parsnips, cut diagonally into 1/4-inch slices
6 ounces rutabaga, peeled and cut into 1/4-inch julienne strips
3 tablespoons olive oil
3  shallots, halved
1 teaspoon minced fresh oregano or 1/2 teaspoon dried {oregano}
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried {thyme}
 freshly ground {black pepper}
1 pound linguine
2 tablespoons minced fresh flat-leaf parsley
1/3 cup chopped pecans, toasted
Steam the carrots, parsnips, and rutabaga until just tender, about 5 minutes. Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the steamed vegetables, oregano, thyme, and salt and pepper to taste. Cook until the vegetables begin to carmelize, about 5 minutes.

Cook the linguine in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the vegetable mixture and toss gently. Garnish with the parsley and pecans and serve immediately.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 25 min

Servings: 4

Recipe By: Robin Robertson

From:  Pasta For All Seasons
Used with permission of Robin Robertson

Chef Suggestions
Other pasta choices: fettuccine, spaghetti