This easy vegetarian dish can be on the table in less than 40 minutes. The carrots and parsnips add sweetness, texture, fiber, and vitamins to the meal.
1 box tri-color penne
6 tablespoons extra virgin olive oil, divided
2 carrots, thinly cut on a bias
3 parsnips, thinly cut on a bias
Salt
Pepper
½ onion, diced
8 ounces fresh mozzarella*
2 tablespoons lemon juice
8 leaves fresh basil, chopped
*If you can’t find this ingredient in the cheese section of your grocery store, look for it on the olive or salad bar in the produce section.
Recipe and photo courtesy of Barilla
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