Recipe
Penne with Lemon and Root Vegetables
Time: About 50 minutes
Yield: 4 main-course servings
| 1 tablespoon extra-virgin olive oil 5 cups 2 x ½ x ½-inch sticks peeled assorted root vegetables (such as |
|
| parsnips, carrots, celery root, and golden beets) 2 large garlic cloves, peeled 2 celery stalks, cut crosswise into ½-inch-wide pieces, plus 6 |
|
| tablespoons chopped celery leaves, divided 8 ounces penne rigate or whole grain penne |
¾ cup finely grated Parmesan cheese 1 tablespoon finely grated lemon peel ¼ teaspoon (scant) ground nutmeg 1-2 tablespoons butter |
Heat extra-virgin olive oil in a 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 vegetables are tender, stirring occasionally, 12 to 15 minutes.
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.
Add pasta to vegetables in skillet. Add ¾ cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, 4 tablespoons chopped celery leaves, and butter. 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.
Notes
Be careful when using turnips as one of the root vegetables. Larger ones have a mild mustard taste that can overwhelm the dish.
Celery root is phenomenal in this dish; don’t be scared off by its odd look. Trim the rough patches and peel like another other root.
Baby carrots can be used whole, speeding up the prep (and adding much needed color)
Speaking of color, this dish can look very bland if you are not careful in your root vegetable selection. Be sure to choose options that give the dish variation.
If you haven’t noticed, I like adding butter to pasta dishes. This adds creaminess and changes the “satiation” factor enough that I am willing to add the fat. If you are going to eat, eat well.
Adapted from Bon Appetit, December 2009