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Penne with Lemon and Root Vegetables

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Penne with Lemon and Root Vegetables

  • 1 tablespoon extra-virgin olive oil

  • 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 tablespoon finely grated lemon peel

  • 1/4 teaspoons (scant) ground nutmeg

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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