Penne with Lemon and Root Vegetables

I made this last night according to the recipe using golden beets, carrot and parsnip (I did not measure the size of the root vegetables precisely, but got close). I liked that the vegetables were about the same size as the penne, but would cut them a bit thinner to decrease the cooking time. My mom and I liked it but thought it needed a little pizzaz - I will use a Lisbon lemon instead of a Meyer lemon next time (both available from the yard) and will bump up the black pepper.

• Anonymous

• San Francisco, CA

• 2/15/2018

The first time I made this it was delicious. The second time I was a little fast and loose with the directions and I really screwed it up. So be careful, follow directions, love your veggies, and you'll have something great. Otherwise you'll end up with pathetic leftovers.

• treeshar

• 7/5/2011

I did not like the flavor at all. We ended up with PBandJ for dinner. The kids wouldn't touch it.

• Justbeachy

• 6/16/2011

I didn't have any celery so I used celery root, sweet potato, carrots and one beet. I also used vegetable stock instead of water and I cut out the second simmer period so my vegetables did not over cook. I added cilantro to replace the celery leaves. It was a wonderful easy supper, to use my husbands words it had "a delightful and unusual flavour."

• Anonymous

• Canada

• 7/19/2010

I used turnips, carrots and beets that I had knowing that the dish would turn pink and was pleasantly surprised that it was a lovely orange color. The flavor was unique and delicious. My husband went back for seconds!

• Anonymous

• Vancouver

• 3/10/2010

This recipe was incredibly bland. It tasted like someone had taken all the good stuff out of chicken noodle soup and then used the remains to make this. Barely tasted the lemon or garlic, and the nutmeg was a little too strong. Vegetables were mushy and the pasta bites were just plain pasta, no flavor. I was so disappointed.

• lisabl

• 2/15/2010

Mmmm....I went back for thirds. The nutmeg/salt/lemon zest is a nice flavor combination. The first time I made it per the directions. The second time I made it with a chopped up sweet potato, colorful carrots and only one red beet that turned things a little red, but not too red, and a zucchini in place of the celery (it's what I had). This is one of those great flexible recipes that really just gives you an insight into a nice way to cook with pasta and winter veggies.

• Anonymous

• 2/8/2010

I thought this was terrific! Light, healthy, easy and delish! I had an abundance of parsnips, carrots and celery from our CSA box so kept it simple. I will definitely make it again!

• Anonymous

• Bothell, WA

• 1/21/2010

I used orecciette instead of penne, and cut the veggies into discs. Wonderful flavor with a light taste. Great with a fish.

• Anonymous

• Runnemede, NJ

• 1/21/2010

This was okay. We had it tonight, and it was okay. I wanted to like it... I really did, but it just wasn't up there with our favorite meals.

• corinny

• Winston-Salem, NC

• 1/20/2010

I decided not to use celery and ended up using a red beet, which was a total mistake. Everything turned a deep purple. I will consider making this again but will be sure to include only golden beets, will add celery root, and will cut down on the nutmeg. I thought there was a bit too much and it made for a rather overpowering flavor which didn't quite mesh with the lemon peel.

• Anonymous

• 1/16/2010

Truly delicious dish. Used it as a hearty side to compliment a dijon/breaded chicken recipe also from this site. I was a little cautious at first, but it totally blew me away. This one's a keeper. hint: add a little more lemon zest than the tablespoon it calls for and the flavors will just pop!

• Anonymous

• Toronto, ON

• 1/12/2010

Loved this dish. Omitted the nutmeg (better left to cookies) and increased the lemon zest a little. Parsnips, carrots, butternut squash and beets were perfect. Will add celery root next time as previous reviewer suggested.

• Anonymous

• grand rapids, mi

• 1/3/2010

here's the deal, use celery root, parsnips and carrots, not beets. the celery root breaks down and thickens the sauce while the parsnips and carrots cook at the same rate. it's delicious and hearty while being more healthy with a ratio of 50% veggies to 50% pasta and only one tablespoon of oil

• mhornbeak1

• Portland, OR

• 12/10/2009

I thought this dish just tasted like wet celery. The vegetables had little to no taste, and the nutmeg, Parmesan and lemon zest were drowned out by the overwhelming celery taste. I like celery but this was dish was too bland.

• Shagadorn

• Savannah, GA

• 12/9/2009