4 servings, 5 points
1 parsnip, cut into matchsticks
2 teaspoon olive oil
1 small leek, cleaned and sliced
3/4 teaspoon ground cumin
1/2 pound Capellini
2 teaspoon grated Parmesan cheese
1 1/3 cup butternut squash matchsticks
1 cup fresh or thawed frozen corn kernels
3/4 cup chicken broth
1/2 teaspoon ground coriander
1 1/2 cup sugar snap peas
Put a heavy-gauge 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 teaspoon of the oil. In a second bowl, toss the corn in the remaining 1/2 teaspoon oil. Put the parsnip and squash mixture on the baking sheet and roast 5 minutes. Add the corn and roast for another 5 minutes. Stir and roast until all of the vegetables are lightly browned, about 5 minutes longer. Transfer the vegetables to a large bowl.
Heat a medium nonstick skillet over high heat, then spray with nonstick spray. Add the leek and saute until lightly browned, 4-5 minutes. Stir in the broth, cumin and coriander. Cook 3 minutes, then remove from the heat.
Bring a large pot of water to a boil. Add the Capellini and cook 2 minutes, then add the sugar snap peas and cook 30 seconds longer. Drain and add the pasta and sugar snap peas to the vegetables in the bowl. Add the leek sauce and toss to coat. Sprinkle with the Parmesan.
318 calories; 5g fat; 7g fiber