This colorful pasta dish is packed with fresh vegetables, making it both healthy and satisfying. It’s a quick and easy meal perfect for busy weeknights or a light lunch.
Start by warming 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.
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.
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.
Once everything is tender and cooked through, give it a good toss with some Parmesan cheese. Serve it up warm and enjoy!
- Use vegetables that are in season for the best taste and texture.
- 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.
This dish is light, colorful, and full of fresh flavors. It’s a great way to enjoy seasonal vegetables while getting a satisfying meal. The combination of pasta and veggies makes it both nutritious and comforting.
Serve this with a sprinkle of grated Parmesan or a handful of fresh herbs like basil or parsley. A side of crusty bread or a light green salad pairs well for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the pasta seems dry. Avoid freezing, as the vegetables may become mushy.
