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Fall Pasta Primavera

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main-dish low fat nut free vegetarian dinner italian

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Ingredients

1 tablespoon olive oil

5 cups peeled, chopped fall vegetables such as carrots, turnips, parsnips and beets

1 clove garlic, chopped

1 cup low-sodium vegetable broth

12 ounces whole-wheat bow-tie pasta

1/4 cup chopped parsley

1 1/2 teaspoons grated lemon zest

Grated parmesan

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