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Fall Pasta Primavera

Photo: Alexandra Grablewski; Styling: Gerri Williams

Serves 4


  • 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

Nutrition Information

  • calories 431
  • fat 6 g
  • satfat 2 g
  • protein 16 g
  • carbohydrate 84 g
  • fiber 13 g
  • cholesterol 5 mg
  • sodium 203 mg

How to Make It

  1. Warm olive oil in large nonstick skillet over medium heat. Add chopped vegetables; sauté for 8 minutes. Add garlic; sauté 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.