An excellent pasta meal with lots of flavor for the summer when you don’t want something substantial.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 427 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it and so did everyone else in the house. Maybe it would do better to add some seasoning or herbs, but it’s just as good as is. Would make again.
Delicious!!! I added a scoop of tomato paste at the very end before the grated cheese.
This is a great recipe to keep handy. Most cooks will have all items on hand and it’s open to many variations. Last time, I added a tablespoon of ranch dressing and some balsamic vinegar to a 3 serving batch! Good for using up veggies. I’ve used artichoke, broccoli, onions, peppers, tomatoes, spinach etc. anything really. Also good with protein- leftover chicken or even kidney beans I’ve made it with penne, rigatoni and bow ties. I usually add fresh basil and parsley
Made this with fettuccine, broccoli, carrots, peas and low sodium chicken broth. Doubled the broth and added a mixture of 1/3 cup half & half, small amount of broth and thyme leaves with 2 tbsp of flour which
This was better than expected! I was worried it would be bland, so rather than taking the garlic out when frying the broccoli and carrots, I kept it in (used butter instead of oil) and added the penne when it was a few mins shy of al dente. I also added some pasta water to it and cooked with the lid on but should have added a bit more water as this turned out a bit drier than I preferred. Was surprisingly tasty! I’ve never had pasta primavera before so this was nice and quick. My two young kids loved it.
Made as written, everyone loved it
This was easy and I learned a great trick of cooking the pasta in veggie broth with the roasted garlic. The pasta was flavorful and using at a the base with the veggies worked great. I also used fresh tomatoes which I should have added at the end and not let them stew, I think it was a little bland so next time will add some fresh basil or oregano too, I used vegan Parmesan and it was great. Will definitely make it again.
I made this using fresh asparagus instead of broccoli (which my hb will not touch!). We thought it was very good, but perhaps needs a bit more “punch”. Next time I may add some Italian herbs & maybe a pinch of red pepper flakes. That said, we each devoured two helpings. 🙂
Nice basic penne dish. Im a vegetarian. So I used a Meat substitute. Added Italian Seasons to this to make it pop! and Celantro on the side.
Delicious! The entire family had seconds. I doubled the pasta and broth & added a little cream and butter.
I can’t believe this worked. IT went against all of my instincts about cooking pasta… I usually boil in a huge pot with plenty of water so the pasta can move around. I did actually use a whole carton of chicken broth, not 2 cups. But everything did cook and come together without everything turning to mush! I used broccoli and red pepper as well as some onion, extra garlic and jarred artichoke. I added some shrimp when I combined the pasta with the veggies. I also added some lemon juice and lemon zest at the end… Tasty!
Really tasty! Added a bit of Alfredo sauce so the pasta wouldn’t be too bland/ dry. Added mixed veggies at the end instead of frozen peas. Great idea. Followed the recipe otherwise, will making this again very soon!!
Good and easy, doubled the recipe for our family of 4 with plenty of leftovers.
This was delicious. I didn’t have any frozen peas, threw in some sliced mushrooms. Next time I will try it with snow peas. Very versatile recipe, will definitely make again. Thanks for sharing.
My favorite! Best and easiest pasta dish so far. Use lots of fresh garlic and toss whatever fresh veggies are available. Yum!
Turned out to be a nice summertime family supper. I used extra garlic (2 cloves in the pasta, 3 in the veggies) and left it in the whole time. I also added crumbled bacon and a splash of lemon juice. And I needed to keep adding broth to keep the pasta from sticking and to keep everything cooking during the last 10 minutes (didn’t measure, but probably came to about 3 cups instead of 2). Thank you!
Great inspiration from this recipe. Had to alter it a bit b/c I don’t usually cook with broth so I just used plain salted water to boil the penne and substituted the carrots with green and red peppers. I also added a dash of red pepper flakes for a little kick! Although it’s more expensive, I always use real Parmigiano-Reggiano (grated when I need it). I find it adds just the right amount of flavor to dishes without adding more salt b/c it’s a salty,nutty cheese already.
I was afraid this was going to be bland, so I added some red pepper flakes and basil. It was pretty good, and a good way to get a lot of vegetables into a dish. Make sure to use plenty of parmesan cheese.
Pretty bland.
I doubled the garlic (kept it the whole time too) and doubled the veggie broth. My husband doesn’t like carrots or peas so I added extra broccoli. This recipe is so delish, and easy to customize for your picky eaters. Will DEFINITELY make this again soon, he went up for seconds!
Mmm! Delicious 🙂 my husband and brother in law gobbled this up. There were almost no leftovers between the three of us. It’s such a fantastic recipe I didn’t even need to make any changes or variations.