Penne with Lemon and Root Vegetables

Ingredients

• Lemon peel

  Raw

  1 tbsp or 6g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Garlic

  Raw

  2 clove or 6g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Celery

  Raw

  ⅜ cup chopped or 38g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  2 medium or 122g

• Parsnips

  Raw

  2 cup slices or 266g

• Beets

  Raw

  2 beet or 164g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Peel and cut the carrots, parsnips, and beets into 2x1/2x1/2 inch sticks. Cut the celery stalks into half lengthwise.
2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Saut for 9 minutes. Using a 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.
3. Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
4. 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.