4 Servings 50 min Cook
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.
