Garden Vegetable Pasta

    35 min

    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.

    93 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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

    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.

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    Reviews in English (70)


    This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also didn't have the parmesan, but it was delicious without it. I finished with a drizzle of extra virgin olive oil & a pinch of garlic salt. It was great!  -  08 Apr 2006  (Review from Allrecipes US | Canada)


    Tasty, but a little bland. Might want to experiment with some of your favored spices to liven it up a bit.  -  19 Sep 2006  (Review from Allrecipes US | Canada)


    If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a little while.  -  27 Jun 2006  (Review from Allrecipes US | Canada)