Pasta Penne Primavera Recipe in Olive Oil and Garlic

Ingredients for 4 portions of Penne Primavera:

1 pound dry penne pasta,
2 cups broccoli florettes,
1 red bell pepper, sliced,
1 carrot, cut to 1-inch sticks,
1/2 cup frozen green peas,
1/2 cup frozen sweet corn,
1 small onion, chopped,
1 tablespoon minced garlic,
4 tablespoons extra virgin olive oil,
1 cup beef broth (optional),
1 teaspoon chopped fresh basil,
salt and black pepper to taste,
Parmesan or Grana di Padano.

Recipe: Bring 2 1/2 litres of salty water to a boil and cook the penne to the desired doneness. Pre-cook the carrot and broccoli, either in the same water or separately. In a large heavy skillet, heat the olive oil and saute the onion and garlic until lightly golden. Add the vegetables and saute until the peppers are soft. Deglaze with the beef broth, if using, or just a splash of dry white wine. Add the drained penne noodles and basil and season to taste. Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

Custom Search

PENNE PRIMAVERA PASTA RECIPE IN OLIVE OIL & GARLIC