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
Why This Recipe Is So Loved
Kitchen Tips
- Don’t overcook the pasta; it should be al dente to hold up well with the veggies.
- Add a splash of pasta water to the sauce to help it cling to the noodles.
Step 1
Warm up some olive oil in a large skillet over medium heat. Add the garlic and cook it gently until it’s soft and fragrant, then take it out and set it aside. Next, toss in the broccoli and carrots, cooking them for a couple of minutes just until they’re heated through.
Step 2
Meanwhile, bring the vegetable broth to a boil in a pot. Stir in the penne along with the garlic you set aside earlier. Let the pasta cook for about 5 minutes until it’s almost al dente, then fish out and discard the garlic clove.
Step 3
Pour the pasta and broth mixture into the skillet with the veggies. Add the peas, cover the skillet, and let everything simmer together over medium heat for about 10 minutes. This will finish cooking the pasta and soften the vegetables.
Step 4
Once everything is tender and cooked through, give it a good toss with some Parmesan cheese. Serve it up warm and enjoy!
