1 15.5-oz can cannellini beans, drained and rinsed
½ pound gemelli pasta
Instructions
Preheat oven to 400 degrees.
Arrange the carrots, parsnips, shallots and grape tomatoes on a nonstick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Add the cannellini beans and stir. Spread into an even layer. Roast for 25-30 minutes, stirring once or twice, until the vegetables are tender.
Cook gemelli pasta according to package directions, reserving about 1 cup of the pasta water before draining.
In a serving bowl. toss together the pasta and roasted vegetable mixture. Add the reserved water, a little at a time, to desired moistness.
Taste and season, as needed, with salt and pepper.
Enjoy!
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2017/03/07/recipes/roasted-root-vegetable-pasta-with-tomatoes/