Penne Primavera

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  1 large or 72g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Heat the olive oil and crushed garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside.
2. Place the chopped broccoli and julienned carrot in the skillet, and cook 2 minutes, just until heated through.
3. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and crushed garlic. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic.
4. Transfer the partially cooked pasta and broth to the skillet, mix in the peas, and cover skillet. Continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender.
5. Toss with the Parmesan cheese and serve.