Summer Penne Primavera
Ingredients Needed
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1 tablespoon olive oil
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1 clove garlic, crushed
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2 cups broccoli florets
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1 medium carrot, julienned
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2 cups vegetable broth
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1 (8 ounce) package penne pasta
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½ cup frozen peas
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½ cup freshly grated Parmesan cheese
Instructions
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Heat olive oil and garlic in a large skillet over medium heat. Once the garlic softens, remove it from the pan and set aside. Add the broccoli and carrots to the skillet, cooking for about 2 minutes until heated through.
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In a separate pot, bring vegetable broth to a boil. Stir in the penne pasta and the heated garlic clove. Cook for 5 minutes, or until the pasta is nearly al dente. Discard the garlic clove once done.
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Transfer the partially cooked pasta and broth into the skillet. Add the peas and stir. Cover the skillet and continue cooking for 10 minutes over medium heat, or until the pasta is al dente and the vegetables are tender. Toss with Parmesan cheese before serving.
Nutritional Information (per serving)
| 347 | Calories |
| 8g | Fat |
| 54g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 13% |
| Cholesterol 9mg | 3% |
| Sodium 427mg | 19% |
| Total Carbohydrate 54g | 19% |
| Dietary Fiber 6g | 20% |
| Total Sugars 5g | |
| Protein 15g | 30% |
| Vitamin C 44mg | 49% |
| Calcium 163mg | 13% |
| Iron 3mg | 16% |
| Potassium 303mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5