Winter Vegetable Pasta

Total Time
32 min
7 min
25 min
With dried capellini, the cumin- coriander sauce complements the sweetness of the squash and corn.


Uncooked parsnip

1 medium, cut into matchstick-size pieces

Raw butternut squash

1 cup(s), cut into matchstick-size pieces

Olive oil

2 tsp

Frozen corn

1 cup(s), fresh or thawed

Uncooked leeks

1 medium, cleaned and sliced

Chicken broth

¾ cup(s)

Ground cumin

¾ tsp

Ground coriander

½ tsp

Uncooked capellini

½ pound(s)

Sugar snap peas

1½ cup(s), whole


  1. Put a heavy-gauge baking sheet into the oven and preheat oven to 400°F. Combine the parsnip and squash in a bowl and toss with 11/2 teaspoons of the oil. In a second bowl, toss the corn in the remaining 1/2 teaspoon of oil. Put the parsnip and squash mixture on the baking sheet and roast 5 minutes. Add the corn and roast for another 5 minutes. Stir and roast until all of the vegetables are lightly browned, about 5 minutes longer. Transfer the vegetables to a large bowl.
  2. Spray a medium nonstick skillet with nonstick spray and set over high heat. Add the leek and cook until lightly browned, 4–5 minutes. Stir in the broth, cumin, and coriander. Cook 3 minutes, then remove from the heat.
  3. Bring a large pot of water to a boil. Add the capellini and cook 2 minutes, then add the sugar snap peas and cook 30 seconds longer. Drain and add the pasta and sugar snap peas to the vegetables in the bowl. Add the leek sauce and toss to coat. Sprinkle with the Parmesan.


Angel-hair pasta is a bit too thin to match with these chunky vegetables.