Fall Pasta Primavera
- 1 tablespoon olive oil
- 5 cups peeled, chopped fall vegetables such as carrots, turnips, parsnips and beets
- 1 clove garlic, chopped
- 1 cup low-sodium vegetable broth
- 12 ounces whole-wheat bow-tie pasta
- 1/4 cup chopped parsley
- 1 1/2 teaspoons grated lemon zest
- Grated Parmesan
- Warm olive oil in large nonstick skillet over medium heat. Add chopped vegetables; saute for 8 minutes. Add garlic; saute 1 minute longer. Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender. Transfer to a bowl. Boil pasta in a pot of salted water until al dente. Reserve 1 cup cooking liquid; drain pasta, then add to vegetables. Sprinkle with chopped parsley and lemon zest, and toss to coat (add cooking liquid 1 Tbsp. at a time if pasta is dry). Top with grated Parmesan.
olive oil, fall vegetables, clove garlic, vegetable broth, pasta, parsley, lemon zest, parmesan
Taken from www.myrecipes.com/recipe/fall-pasta-primavera (may not work)