Penne with Lemon and Root Vegetables
Heat olive oil in skillet over medium heat.
Add root vegetables (parsnips, carrots etc.), sprinkle with salt and pepper.
Sauté 9 minutes.
Squeeze in garlic.
Add 1 cup water.
Cover and simmer until vegetables are tender, stirring occasionally.
Meanwhile cook pasta.
Add pasta to vegetables.
Add 3/4 cup cooking liquid, finely grated Parmesan cheese, finely grated lemon peel and ground nutmeg.
Toss until heated through and sauce coats pasta.
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