Penne with Lemon and Root Vegetables

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Carrots

  Raw

  2 medium or 122g

• Parsnips

  Raw

  2 parsnip or 200g

• Beets

  Raw

  2 beet or 164g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 clove or 6g

• Celery

  Raw

  2 stalk, medium or 80g

• Water

  Plain, clean water

  1 cup or 237g

• Parmesan cheese

  Shredded

  12 tbsp or 60g

• Lemon zest

  2 tsp or 4g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Peel and cut the carrots, parsnips, and beets into 2x1 inch sticks. Halve the celery stalks lengthwise, and chop any available celery leaves to reserve for garnish.
2. Heat olive oil in a large nonstick skillet over medium heat. Add carrots, parsnips, and beets, season with salt and pepper, and sauté for 9 minutes.
3. Press garlic into the skillet and add sliced celery. Sauté for 1 minute, then add water. Cover and simmer, stirring occasionally, until vegetables are tender, about 12 to 15 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking liquid (for original 4 serving recipe).
5. Add the cooked pasta to the skillet with vegetables. Stir in three-quarters of the reserved cooking liquid, Parmesan cheese, lemon zest, nutmeg, and half of the chopped celery leaves.
6. Toss until heated through, adding more cooking liquid if needed. Season with salt and pepper. Transfer to bowls and garnish with any remaining celery leaves.

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