Description
A great, flavorful pasta dish for the summertime when you don’t want something heavy.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 2 cups vegetable broth
- 1 (8 ounce) package penne pasta
- ½ cup frozen peas
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender
- remove from skillet and set aside. Place the broccoli and carrot in the skillet
- and cook 2 minutes
- just until heated through.
- In a pot
- bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes
- or until pasta is almost al dente. Remove and discard garlic clove.
- Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet
- and continue cooking 10 minutes over medium heat
- or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4