Penne with Lemon and Root Vegetables

Ingredients

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

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