Whole Wheat Penne with Broccoli and Carrots
Whole Wheat Penne with Broccoli and Carrots. Garlic and onions sautéed with broccoli and carrots and added to whole wheat penne pasta with grated cheese.
Servings: 4 servings
Calories: 350kcal
Cost: $$
Ingredients
- 1 lb. penne whole wheat
- 4 cups broccoli florets
- 2 medium carrots cut into sticks
- 4 cloves garlic sliced
- 1 medium sweet onion sliced
- 1 cup vegetable broth
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
- 2 tbsp. grated cheese
Instructions
Preparing the Pasta:
- Prepare the penne according to the package instructions for al dente. Drain pasta and set aside.
Preparing the Vegetables:
- While the penne pasta is cooking, in a large pot add in the extra virgin olive oil and bring to a high heat.
- Next, add in the garlic and onion and sauté for 3 minutes, mixing occasionally.
- Next, add the broccoli, carrots, salt, and black pepper and sauté for 5 minutes, mixing occasionally.
- Next, lower to medium heat and add the vegetable broth. Bring to a simmer and cook for 5 minutes, mixing occasionally.
Brining it All Together:
- Lower the heat to medium-low and add in the cooked pasta and grated cheese.
- Cook for 3 minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Place the whole wheat penne with broccoli and carrots in a large serving bowl and sprinkle with more grated cheese.
Notes
Invent Your Recipe:
In this recipe I am using a combination of broccoli and carrots to add depth and texture to this pasta dish. I used whole wheat pasta for a healthier option, however, you can use whichever pasta you like for this recipe. It is easily substituted.
If you are looking to make this dish a vegan option, simply omit the grated cheese from the recipe.
I have made this dish before with many different types of vegetables, so feel free to experiment with your favorites. Some vegetables that I have used as an ingredient in this recipe includes; peas, zucchini, tomatoes, sliced cabbage, mushrooms, cauliflower, asparagus, spinach, and eggplant. There are many more you can use, but that is what I have tested before.
As I see it, the endless combinations of vegetables to pasta, is one of the best things about this recipe.
Nutrition
Calories: 350kcal