About this recipe:This is a great summer pasta, which is light and incredibly tasty. Pasta is cooked with broccoli, carrots and peas, before being served with grated Parmesan cheese.
1 tablespoon olive oil
1 clove garlic, crushed
185g broccoli florets
1 medium carrot, julienned
475ml vegetable stock
225g penne pasta
75g frozen peas
40g freshly grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the olive oil and garlic in a large frying pan over medium heat. When garlic is tender, remove from frying pan and set aside. Place the broccoli and carrot in the frying pan and cook 2 minutes, just until heated through.
In a pot, bring the vegetable stock to the boil. Stir in the penne and heated crushed garlic clove. Cook for 5 minutes or until pasta is almost al dente. Remove and discard garlic clove.
Transfer the partially cooked pasta and stock to the frying pan. Mix in the peas. Cover frying pan and continue cooking 10 minutes over medium heat or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.