Flash-Roasted Vegetables and Pasta

Pappardelle pasta is a wide egg noodle (about 1-inch), while mafalda pasta is narrower with rippled edges similar to lasagna. In a pinch, you can try any wide pasta, such as fettuccine.

Ingredients:
2 Tbsp. Fennel-Spice Mix
2 lb. assorted mushrooms, such as chanterelles, crimini, and/or oyster, cut into chunks
2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)
1 large red onion, cut into 6 or 8 wedges
8 oz. baby carrots with tops, trimmed
1/4 cup olive oil
8 oz. pappardelle or mafalda pasta
3/4 cup dry white wine
Shredded Parmesan cheese (optional)

Directions:
1. Prepare Fennel-Spice Mix; set aside. Preheat oven to 425ºF. Place mushrooms, fennel, onion and carrots in a large roasting pan. In a small bowl combine oil and Fennel-Spice Mix. Drizzle spice mixture over vegetables; toss gently to coat.
2. Roast, uncovered, about 35 minutes or until vegetables are tender, stirring twice. Transfer roasted vegetables to a very large bowl, leaving juices in pan.
3. Meanwhile, cook the pasta according to package directions; drain well.
4. Add pasta to roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture; toss well to coat. Top with cheese, if desired. (Makes 6 to 8 servings.)

Fennel-Spice Mix: In a small skillet over medium heat toast 1/4 cup fennel seeds, 1 tablespoon coriander seeds and 1/4 teaspoon cracked peppercorns about 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with 1 teaspoon course sea salt or kosher salt.

Nutrition Facts per serving: Calories 336, Total Fat 13g (Saturated Fat 2g), Cholesterol 0mg, Sodium 197mg, Carbohydrates 45g, Dietary Fiber 24g, Protein 12g.

(Recipe taken from Meatless Main Dishes in Better Homes and Gardens Best-Loved Recipes 2006 Cookbook.)