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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 13% |
| Cholesterol9mg | 3% |
| Sodium427mg | 19% |
| Total Carbohydrate54g | 19% |
| Dietary Fiber6g | 20% |
| Total Sugars5g | |
| Protein15g | |
| Vitamin C44mg | 220% |
| Calcium163mg | 13% |
| Iron3mg | 16% |
| Potassium303mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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