Colorful fall vegetables sprinkled with crisp bacon bits enhance the nutty flavor of whole wheat linguine. Cut the vegetables into similarly sized pieces to they cook at the same rate.
VEGETABLES
1 1/2 cups diced sweet potatoes
1 1/2 cups diced parsnips
1 1/2 cups diced carrots
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
LINGUINE & SAUCE
8 oz. whole wheat linguine
2/3 cup diced bacon
3/4 cup heavy whipping cream
1/2 cup lower-sodium vegetable or chicken broth
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 Heat oven to 425°F. Combine all vegetable ingredients in medium bowl. Arrange on rimmed baking sheet; bake 20 to 25 minutes or until vegetables are tender and lightly browned, turning once.
2 Meanwhile, cook linguine according to package directions. Drain, reserving 1/3 cup of the cooking water.
3 Cook bacon in medium skillet over medium heat 6 to 8 minutes or until almost crisp. Drain on paper towels.
4 Pour off all but 1 tablespoon of the drippings from skillet. Add cream, broth and salt, stirring to scrape up any browned bits from bottom of skillet. Bring to a boil; simmer over medium heat 5 to 7 minutes or until sauce thickens and coats back of spoon, stirring occasionally.
5 Toss linguine with cream sauce, adding enough of the reserved cooking water to reach desired consistency. Top with roasted vegetables; sprinkle with bacon and parsley.
4 (1 3/4-cup) servings
PER SERVING: 525 calories, 25.5 g total fat (11.5 g saturated fat), 13 g protein, 66 g carbohydrate, 60 mg cholesterol, 1010 mg sodium, 9.5 g fiber