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|Serves||Preparation Time||Cooking Time|
|2 People||10-15 Minutes||20-25 Minutes|
- 250 g penne pasta
- 1 small cup broccoli florets
- 1 small zucchini, diced
- 1/2 cup peas, fresh or frozen
- 3 minced garlic cloves
- 3 tomatoes, seeded and diced
- A handful of basil leaves, chopped
- 4 tbsp butter
- 1/4 cup vegetable broth (use chicken broth for the non-veg option)
- 1/2 cup parmesan cheese, grated
- Salt to taste
Bring a large pot of water to a boil. Boil broccoli and peas for 4 – 5 mins.
Use the same water to boil pasta ‘al dente’ i.e. to just cooked stage.
In a large pan, add butter over medium-low heat and when the butter melts, add garlic and zucchini.
Next, add diced tomatoes and sauté for 3 – 4 min.
Pour in the vegetable broth and turn the heat to high. Toss in the boiled broccoli and peas. Stir to combine.
Keep the mixture simmering for 2-3 min.
Add the parmesan cheese and stir again. Once the sauce becomes thick, transfer pasta and stir to combine.
You can add 1/4th cup heavy cream at this stage. However, that’s optional.
Add some salt, black peppert and sprinkle basil leaves.
Remove from heat and serve hot.
|Calories||266 K cal|