MISSION, KS--(Marketwire - Jan 19, 2012) - (Family Features) Feeding a lot of people doesn't have to be daunting. A comforting one-dish meal is perfect for any occasion -- whether you're throwing a casual get-together, having a housewarming party or hosting a family gathering.

A heaping platter of Roasted Vegetables with Rotini and Parsley-Rosemary Pesto will satisfy even the heartiest appetite, plus it's easy to make. Curly rotini pasta, tossed with a homemade pesto, lean chicken sausage and your choice of roasted vegetables is a crowd-pleaser -- and makes an appetizing presentation.

A couple of things set this recipe apart. For one, preparing it with Dreamfields pasta provides added nutritional benefits. Made from durum wheat semolina, Dreamfields has the same taste and texture as traditional pasta, but with twice the fiber and fewer digestible carbohydrates (only five grams) per 1-cup cooked serving.

The unique pesto, made with parsley, rosemary and walnuts rather than the traditional basil and pine nuts is another stand-out in this dish. Simply puree all the ingredients in a food processor, toss with roasted veggies, sausage and pasta, and dinner is served.

For this and more amazing recipes, visit www.dreamfieldsfoods.com.

Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

Preparation Time: 20 minutes
Cook Time: 40 minutes
Makes: 8 servings

2 tablespoons, plus 2 teaspoons olive oil, divided
8 cups vegetables
1 teaspoon salt
Coarsely ground black pepper
8 large cloves garlic
1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal
1 box Dreamfields Rotini
Parsley-Rosemary Pesto (recipe to follow)

Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).

Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single layer in baking pan. Remove broccoli and cauliflower, if using, and reserve. Roast in oven at 425°F for 15 minutes.

Stir vegetables. Add sausage and reserved broccoli and cauliflower. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.

Parsley-Rosemary Pesto
Preparation Time: 15 minutes
Makes: About 2/3 cup

1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems removed
3 cloves garlic
1/2 cup walnuts
1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
1/3 cup olive oil

Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, slowly add oil in steady stream until well combined. Add salt as desired.

Nutrition information (1/8 of recipe): 520 calories; 26 g protein; 21 g digestible carbohydrates*; 27 g total fat; 5 g saturated fat; 56 mg cholesterol; 798 mg sodium; 8 g total dietary fiber.

Recipe courtesy of Dreamfields Pasta.

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