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Penne with Lemon and Root Vegetables
- 1 tablespoon extra-virgin olive oil
- 5 cups 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
- 8 ounces penne rigate or whole grain penne
- 3/4 cup finely grated Parmesan cheese
- 1 tablespoon finely grated lemon peel
- 1/4 teaspoon (scant) ground nutmeg
Directions:View on Epicurious
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