Penne Primavera

Not the most flavorful pasta dish out there, but it is light and quite yummy when you get a perfect bite.

Penne Primavera (adapted from allrecipes.com)

• 1/2 tablespoon olive oil
• 2 clove garlic, crushed
• 2 cups broccoli florets
• 1/2 bag carrot shreds (about 1.5 cups)
• 4 cups low-sodium chicken or vegetable broth
• 1 (8 ounce) package penne pasta (I used whole wheat)
• 1 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese

Heat the olive oil in a large skillet over medium heat, then add crushed garlic. When garlic is tender, remove from skillet and set aside, chop. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.

In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and chopped garlic cloves. Cook for 5 minutes, or until pasta is almost al dente.

 
Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Continue cooking 10 minutes over medium heat, or until pasta is al dente, most of the liquid is absorbed, and vegetables are tender. Toss with the Parmesan cheese to serve.