Fall Pasta Primavera

Photo: Alexandra Grablewski; Styling: Gerri Williams

Yield:

Serves 4

Nutritional Information

Calories 431
Fat 6 g
Satfat 2 g
Protein 16 g
Carbohydrate 84 g
Fiber 13 g
Cholesterol 5 mg
Sodium 203 mg

Ingredients

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

Preparation

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.

Note:

October 2011