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Penne Primavera
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1
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Tbsp
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olive oil
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1
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garlic cloves, crushed
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2
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cups
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broccoli florets, cut into small pieces
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1
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carrots, diagonally sliced
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2
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cups
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vegetable broth
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8
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ounces
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pasta
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1/2
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cup
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frozen peas
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1/2
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cup
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freshly grated Parmesan cheese
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1
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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.
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2
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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.
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3
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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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Servings: 4
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Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
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Nutrition Facts
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Serving size: 1/4 of a recipe (13.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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828.8
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Calories From Fat (13%)
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104.93
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% Daily Value
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Total Fat 11.79g
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18%
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Saturated Fat 3.49g
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17%
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Cholesterol 12.23mg
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4%
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Sodium 1059.95mg
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44%
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Potassium 694.07mg
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20%
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Total Carbohydrates 147.14g
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49%
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Fiber 7.01g
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28%
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Sugar 2.05g
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Protein 31.73g
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63%
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MyPoints 18.36
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