Color your world -- and your plate -- with this perfect pasta primavera decorated with broccoli, carrots and peas. Use your noodle and serve healthy and fun fare that will bowl over the big and little mouths at your table.
1 tbsp. olive oil 1 clove garlic, crushed 2 cups broccoli florets 1 medium carrot, diced 2 cups vegetable broth 1 (8 oz.) pkg. of penne pasta 1/2 cup frozen peas 1/2 cup freshly grated Parmesan cheese
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 and 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 Min Cook Time 20 Min Ready In 35 Min