Fall Pasta Primavera

4
Servings

Ingredients

  • 1 Tablespoon olive oil
  • 5 Cup peeled, chopped fall vegetables such as carrots, turnips, parsnips and beets
  • 1 clove garlic, chopped
  • 1 Cup low-sodium vegetable broth
  • 12 Ounce whole-wheat bow-tie pasta
  • 1/4 Cup chopped parsley
  • 1 1/2 Teaspoon grated lemon zest
  • Grated Parmesan