Penne with Lemon and Root Vegetables

Ingredients

• Lemon peel

  Raw

  1 tbsp or 6g

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• 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 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.
3. 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.
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.

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