Penne Primavera

SUBMITTED BY: calead910 PHOTO BY: Allrecipes

"A great, flavorful pasta dish for the summertime when you don't want something heavy."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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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
1/2 cup frozen peas
1/2 cup freshly grated Parmesan cheese

READ REVIEWS (19)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 23, 2007 by Austinite

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!

2 users found this review helpful

Reviewed on Apr. 6, 2005 by DLEMBERGER

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!

2 users found this review helpful