PASTA WITH AUTUMN VEGETABLES

1 parsnip, cut into matchsize pieces
1 1/3 cups matchstick-size pieces butternut squash
2 teaspoons olive oil
1 cup fresh or thawed frozen corn kernels
1 small leek, cleaned and sliced
3/4 cup low-sodium chicken broth
1/2 teaspoon ground coriander
1/2 pound capellini (angel hair pasta)
1 1/2 cups fresh or thawed frozen sugar-snap peas
2 teaspoons grated Parmesan cheese (for serving)

Place a heavy baking sheet into the oven and preheat the oven to 400 degrees F.

Combine the parsnip and squash in a bowl and toss with 1 1/2 teaspoons of the oil. Toss the corn in the remaining 1/2 teaspoon oil in another bowl.

Arrange the parsnips and squash on the baking sheet and roast 5 minutes.

Add the corn and roast for another 5 minutes.

Stir and roast until vegetables are lightly browned, about 5 minutes longer. Transfer to a bowl.

Spray a nonstick skillet with nonstick spray and set over high heat. Add the leek and saute until lightly browned, 4-5 minutes.

Stir in the broth, cumin, and coriander. Cook, stirring, 3 minutes; remove from the heat and set aside.

Bring a large pot of water to a boil. Add the capellini and cook 2 minutes, and then add the sugar-snap peas and cook 30 seconds longer. Drain and combine with the vegetables in the bowl. Add the leek sauce and toss to coat.

Sprinkle with the Parmesan and serve at once.

Servings: 4

Per serving: 318 Cal, 5 g Fat, 1 Sat Fat, 2 mg Chol, 417 mg Sod, 60 g Carb, 7 g Fib, 12 g Prot, 106 mg Calc. POINTS per serving: 5

Source: Weight Watchers magazine, September/October, 2000