Spinach Spaghetti with Roasted Root Vegetables

It is a chilly day here in the Boston area.  You know you are a true New Englander when you hit the pavement for  a morning run and find the 17 degree weather "refreshing".  As nice as the run was, it is a day like today that makes me feel like we will be buried in snow until the end of time and Summer will never reappear.   I miss the relaxed, lazy days of Summer.   Riding my bike, not having to pile on 12 layers before leaving the house, and eating outdoors while people watching. Alas, instead of counting the days until June (134), I will focus on the positives of the Winter months.  Sitting in the local cafe drinking hot cocoa with a good friend,  comfy sweats, enjoying the wonderment of snow falling while forgetting briefly the grief it later causes, and hearty root vegetables that are now easily accessible with the start of the Winter Farmers Market.   Tonight's dinner was created based on the veggies bought at the market Saturday.    

Dave's Fresh Pasta in Somerville has a rather tasty spinach pasta and it was crying out to be topped with roasted vegetables.  As usual, I not only focused on taste but color.  The rich vibrant color combination makes the dish all the more enticing...

Ingredients:  

1 lrg turnip cubbed

4-5 carrots chopped

1 tbsp olive oil

1tsp olive oil

1 med onion

sage leaves

2 tbsp mirin

1/2 lb spinach spaghetti

sea salt

Toss the tunip and carrots in the oil and some salt.  Place in pan and roast on 350 for about 40 minutes or until tender and a slightly browned.

I sauteed the onion on the stove top because they would not cook at the same rate as the veggies in the oven.  I sauteed with a tsp of oil and save leaves.  

If you have fresh pasta, it will only take 3-5 minutes to cook so save it to the end.  Remember to salt the water while boiling and then add the pasta..salty water makes for a perfect pasta.  If it is not fresh, try to time it to be ready with everything else.

When the veggies were done roasting, I tossed them in the pan with the onions and added the pasta.  Add the mirin and toss together on a low heat to meld the flavors.     I added a  bit more salt and pepper to top it off.  

With the Winter here for awhile, it is fun to create a new spin on something that can be rather dull.   I loved eating all the colorful fresh vegetables and the mirin added a hint of sweetness to the dish that gave it a unique flavor.   Hearty and healthy...looking forward to eating the rest for lunch tomorrow..