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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Side Dishes Pasta Vegetables Easy European Low Fat Vegetarian Italian Stove Top Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Penne Broccoli Carrots Taste Mood Savory Equipment Presentation Served Hot

Creamless Penne Pasta Primavera With Olive Oil And Garlic

Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). this version by chef george krumov seems very close. for non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).

Steps

Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions.
Meanwhile , precook broccoli florets and carrots.
If boiling in water , boil for 3-5 minutes and check for doneness with fork.
Otherwise , vegetables can be steamed.
Once cooked , transfer vegetables to ice water to halt cooking and preserve bright color , then drain.
Set aside until step 4.
In a large heavy skillet , heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden , about 3 minutes.
Add the vegetables and saute until the peppers are soft , about 2 minutes.
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.

Ingredients

water, sea salt, penne pasta, broccoli florets, carrot, extra virgin olive oil, onion, garlic, red bell pepper, frozen green pea, frozen sweet corn, beef broth, fresh basil, salt, black pepper, parmesan cheese