Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 3 medium beets
  • 3 medium carrots
  • 1 pound fresh cheese tortellini
  • 1 tablespoon extra virgin oilve oil
  • 1/2 tablespoon fresh thyme
  • 11/4 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 3 tablespoons grated Parmegiano Reggiano
  • 3 medium parsnips
  • pinch of salt
  • 1 tablespoon unsalted butter


  1. Preheat oven to 425°F.Peel and cut beets, carrots, and parsnips into bite sized cubes or slices
  2. Place on a baking sheet and toss with olive oil, kosher salt, and pepper
  3. Place in oven and roast for 30 to 40 minutes until fork tender.In a large bowl, combine parmesan cheese, butter, thyme , and salt; set aside until needed.Bring a large pot of water to boil
  4. Add tortellini and boil according to package directions
  5. When cooked, strain the tortellini from the water; reserve 1 tablespoon of pasta water
  6. Add pasta and reserved water to the cheese and toss to coat
  7. Gently fold in the roasted vegetables
  8. Taste and add any additional salt or pepper if needed
  9. Serve.

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