Penne with Lemon and Root Vegetables

Penne with Lemon and Root Vegetables
Photo by Lisa Hubbard


  • 2 celery stalks
  • 5 cups assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
  • 8 ounces penne rigate or whole grain penne
  • 2 large garlic cloves
  • 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup Parmesan cheese, freshly grated
  • + 1 more ingredients
    • ¼ teaspoon (scant) ground nutmeg

Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetabl...

View full recipe at Epicurious


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