Best 5 Penne With Lemon And Root Vegetables Recipes

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Penne with lemon and root vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. The bright flavors of lemon and the earthy sweetness of root vegetables, such as carrots, parsnips, and turnips, pair perfectly with the tender penne pasta. This dish is also a great way to get your daily dose of vegetables. With just a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table that the whole family will enjoy.

Let's cook with our recipes!

PENNE WITH LEMON AND ROOT VEGETABLES



Penne with Lemon and Root Vegetables image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Parmesan     Lemon     Root Vegetable     Beet     Carrot     Parsnip     Fall     Healthy     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 8

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

Steps:

  • 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 1 cup 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 1 cup cooking liquid.
  • Add pasta to vegetables in skillet. Add 3/4 cup 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.

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH SALMON AND ROASTED VEGETABLES



Penne With Salmon and Roasted Vegetables image

You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention Healthy Cooking. http://www.eatbetteramerica.com/recipes/dinner/penne-with-salmon-and-roasted-vegetables.aspx

Provided by pinkhuntinggirl13

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces penne
2 lbs leeks
1 red bell pepper, cut into strips
1/4 cup chicken broth, from carton
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 summer squash, halved and cut into 1/4 slices
1/4 cup pitted kalamata olive
1 salmon fillet, 1/2 pound, skinned

Steps:

  • Preheat the oven to 400°F Prepare the pasta according to package directions.
  • Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition Facts : Calories 404, Fat 7, SaturatedFat 1.1, Cholesterol 24.4, Sodium 145.8, Carbohydrate 69.7, Fiber 10.1, Sugar 7.6, Protein 18.3

VEGETABLE PENNE



Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PENNE WITH LEMON, RICOTTA AND BASIL



Penne With Lemon, Ricotta and Basil image

Make and share this Penne With Lemon, Ricotta and Basil recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 cup fresh ricotta cheese
zest of one lemon, grated
juice of one lemon
3 tablespoons butter
1/2 lb penne
1/2 cup packed fresh basil leaf, chopped
1 tablespoon olive oil
salt and pepper

Steps:

  • Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
  • In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
  • Moisten with some of the reserved pasta water to make a sauce-like consistency.
  • Season to taste with salt and pepper.
  • Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

Tips:

  • Choose the right pasta. Penne is a great choice for this recipe because it holds the sauce well and cooks evenly. However, you can use any type of short pasta, such as rigatoni, fusilli, or rotini.
  • Don't overcook the vegetables. The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
  • Use fresh herbs. Fresh herbs, such as parsley, basil, or thyme, will add a lot of flavor to the dish. If you don't have fresh herbs, you can use dried herbs, but use only about half the amount.
  • Don't be afraid to experiment. This recipe is a great starting point, but you can feel free to add or omit ingredients to suit your taste. For example, you could add some chopped sun-dried tomatoes or olives, or you could use a different type of cheese, such as Parmesan or Asiago.

Conclusion:

This penne with lemon and root vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy pasta dish, give this recipe a try.

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