Penne Primavera

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  1 large or 72g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

Directions

1. Julienne carrot. Crush garlic clove.
2. 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.
3. 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.
4. 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.