SERVES: 4 | PREP TIME:
1 1/2 cups tri-color rotini
1 tablespoon butter
1 medium yellow onion, cut in half and then cut into 1/2-inch wedges
2 medium celery stalks, sliced 1/2-inch thick on the diagonal
2 medium carrots, peeled and sliced 1/2-inch thick on the diagonal
2 medium parsnips, peeled and sliced 1/2-inch thick on the diagonal
1 clove garlic, minced
6 cups vegetable broth
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
salt and pepper to taste
Cook the rotini according to the package directions. Drain and set aside.
While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes. Stir in the drained pasta, lemon zest, and lemon juice. Ladle into bowls, sprinkle with fresh dill, and serve.