Recipe by calead910
"A great, flavorful pasta dish for the summertime when you don't want something heavy."
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1 (8 ounce) package
freshly grated Parmesan cheese
This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also didn't have the parmesan, but it was delicious without it. I finished with a drizzle of extra virgin olive oil & a pinch of garlic salt. It was great!
Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.
If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a little while.
This is a really great, simple, base recipe. I whipped this up for lunch today for me and my son (10 months), and it's especially nice to find something that we can both eat. I really like that everything is used (no water to dump out), and next time I think I might just mince the garlic and keep it in.
This was a fast and easy dish to make. I added some spice, cauliflower and canned mushrooms. Also put in some fresh baby leaf spinich right at the end.
This is fantastic! I have made this twice now and love how flavorful it is without having it coated in red sauce. The parmesan puts this dish over the top.
This is a yummy light dinner, if your in the mood for pasta but don't want a heavy cream sauce. I add a little more parmesan, and a few sprinkles of gorgonzola with ground pepper. Nice recipe!
I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row, once with vegetable bouillon and another with organic vegetable broth. Both times I felt the sauce came out too salty, and it had kind of a weird aftertaste. Maybe it was from the broccoli? I also had to tweak the cooking times for the veggies a little bit so they didn't end up too mushy at the end. I would make this again with some variations, and would try adding different veggies and low sodium vegetable broth. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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