PENNE WITH LEMON AND ROOT VEGETABLES

Penne with Lemon and Root Vegetables image

Provided by @MakeItYours

Number Of Ingredients 8

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extra-virgin olive oil
2x1/2x1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
large garlic cloves, peeled
celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
penne rigate or whole grain penne
finely grated Parmesan cheese
finely grated lemon peel
(scant) ground nutmeg

Steps:

Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add vegetables; sprinkle with salt and pepper. SautÃ© 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. SautÃ© vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
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.
Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, cheese, lemon peel, nutmeg, and 4 tablespoons celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to bowls; sprinkle with remaining 2 tablespoons celery leaves.