Penne with Lemon and Root Vegetables

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant penne with lemon and root vegetables is a wonderful way to celebrate seasonal British produce. By combining sweet carrots, earthy parsnips, and celeriac with a bright citrus lift, this dish transforms humble pantry staples into a sophisticated vegetarian meal. The use of starchy pasta water creates a silky, light sauce that perfectly coats the penne rigate, while a touch of nutmeg adds a subtle, warming depth that complements the roasted notes of the vegetables.

Ideal for a quick midweek dinner or a nutritious weekend lunch, this recipe is as versatile as it is comforting. You can use any assortment of root vegetables you have on hand, making it a brilliant option for reducing kitchen waste. High in fibre and packed with vitamins, this wholesome pasta dish is best served with a generous grating of Parmesan and a handful of fresh celery leaves for a peppery finish.

Ingredients for Penne with Lemon and Root Vegetables

1 cucharada de aceite de oliva virgen extra
1200ml 2 x 1/2 x 1/2-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 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
230g penne rigate or whole grain penne
90g finely grated Parmesan cheese
1 cucharada de cáscara de limón finamente rallada
1/4 cucharaditas (escasas) de nuez moscada molida

How to make Penne with Lemon and Root Vegetables

Heat extra-virgin olive oil in 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 240ml water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 240ml cooking liquid.

Add pasta to vegetables in skillet. Add 180ml reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.