Roast Jeweled Vegetables nested in Tagliatelle Pasta

With a Lemon, Mint and Parsley Vinaigrette

Serves 6-8

Beets and Fennel become unbelievably sweet and luxurious when roasted,especially withthe addition of apiquant Lemon, Mint and Parsley Vinaigrette. The bed of thin, almost transparent Tagliatellepasta completes themouth feel, and allows the jewel tonedvegetablesto take center stage on any table. Served warm or cold, thisdish is theperfect way towelcomespring!


Kosher salt and black pepper Extra curls of lemon zest and chopped parsley to garnish, and the following…


Place 2 ½ C red beets, and 2 C golden beets washed and cut into 1” cubes in a large bowl … (About 2 red beets and 2 golden beets)
1 C cubed fennel bulb (about 1 bulb)
4 large garlic cloves cut into thirds
In another bowl add ¾ C large knob onions cut into large chunks and 2 C thick cut asparagus spears. (You will add these to the roasting pan later in the cooking process.)
Toss each bowl of ingredients with 1-2 T of extra virgin light olive oil.


Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.
In a small bowl combine ½ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice.
Add zest of one large lemon, 1 ½ t yellow mustard, 1 t easpoon salt and ½ t cracked black pepper. Blend with whisk and then add t he herbs in. Whisk well to incorporate fully. (Do this less than 30 minutes before serving so the vinegar doesn’t discolor the herbs too much.)


  • Preheat oven to 400 degrees F.Empty the bowl with the beets, fennel bulb, and garlic on a large sheet pan,sprinkle with about 2 t of kosher salt, toss a bit. Place in hot oven and roast for about 15 minutes. After 15 minutes take out and add the bowl with the onions and asparagus, and toss to spread evenly on sheet pan. Put back in the oven and cook for only 10 minutes. At the end of the cooking time, remove and place sheet pan on top of stove to let sit for 10 minutes.Then using a spatula, remove from sheet and pan and place all the cooked veggies in a large bowl and set aside.
  • Bring a large pot of water, nearly a gallon, to boil. Add the Tagliatelle and stir to loosen. Cook for NO MORE than 3½ minutes. Drain and place in a large bowl. Immediately add about 1/3 of the vinaigrette to the pasta and toss.Now add the rest of the vinaigrette to the vegetables and toss them.

To Serve:
  • On a plate or wide pasta bowl add the pasta and arrange so there’s bit of a well in the center. Now ladle some of the roasted vegetables in the middle, adding another spoonful of the vinaigrette that’s settled to the bottom of the bowl, gently on the top. Garnish with lemon zest and a little chopped parsley.
  • Serve warm or cold! Can top with a protein. I recommend a seared piece of salmon.

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