Penne with Lemon and Root Vegetables

Penne with Lemon and Root Vegetables Healthy Recipe

4 Servings 50 min Cook

Macros/Serving: 400 Calories
Tags:vegetarian | pasta


1 Tbsp Lemon Peel
3/4 Cup, grated Parmesan Cheese
2 Clove Garlic
8 Oz Whole Wheat Pasta
1/4 Tsp Nutmeg
1/3 Cup chopped Celery
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Medium Carrots
2 Cup slices Parsnips
2 Beet (2" dia) Beets
1 Tbsp Olive Oil


Peel and cut the carrots, parsnips and beets into 2x1/2x1/2 inch sticks.

Cut the celery stalks into half lengthwise.

Heat extra-virgin olive oil in large nonstick skillet over medium heat.

Add assorted root vegetables; sprinkle with salt and pepper.

Saut 9 minutes.

Using garlic press, squeeze in garlic.

Add sliced celery stalks.

Saut vegetables 1 minute longer.

Add 1 cup water.

Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain, reserving 1 cup cooking liquid.

Add pasta to vegetables in skillet.

Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves.

Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes.

Season pasta to taste with salt and pepper.

Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.