Ingredients
- 1 cup sliced julienne carrots
- 1 cup frozen peas
- 2 cups broccoli florets
- 1 cup diced eggplant or zucchini
- 1/4 teaspoon red pepper flakes, and parsley
- 1 clove minced garlic
Summary
Herb Parmesan Vegetable Penne Pasta
Recipe Summary & Steps
Pages
Herb Parmesan Vegetable Penne Pasta
- 1 cup sliced julienne carrots
- 1 cup frozen peas
- 2 cups broccoli florets
- 1 cup diced eggplant or zucchini
- 1/4 teaspoon red pepper flakes, and parsley
- 1 clove minced garlic
Saute vegetables in 2 tablespoons olive oil, garlic, season with salt pepper and herbs till desired softness, we like them soft around 6-8 minutes. Set aside.
1 box penne pasta or pasta of choice
Boil salt water for pasta of choice. Cook pasta and set aside.
Sauce
In the meantime make herb parmesan sauce.
In a large fry pan, melt 2 tablespoon butter, 1/4 cup extra virgin olive oil saute 2 cloves of minced garlic in pan on medium heat. Lower heat and add 1 1/2 cups chicken broth. Season with salt pepper and a pinch of rosemary, add 1 teaspoon chopped parsley. Add 1/3 cup grated parmesan cheese. Stir all together. Add sauteed vegetables to this sauce. Serve over cooked pasta toss with more parmesan. Great over rice too.
Reviews
September 21, 2011
Oh, Claudia - I'm so glad I've come to know you and your wonderful deliciousness! LOL - This is simply wonderful. I love to add fresh veggies to all of my pasta dishes - I learned this early on when I tried to sneak vegetables into my stepchildren's meals - and now my mom, who is suddenly anti-healthy-eating ... go figure! Thank you!1 replyI've cooked/tasted this recipe!
October 26, 2011
This was simple, delicious, and our kids loved it too. A great dish for a casual and easy to assemble dinner! Thanks for posting it Claudia!1 replyI've cooked/tasted this recipe!
Comments
- September 26, 2011This looks fantastic Claudia. I am definitely adding this to my try soon list!1 reply
