Creamless Penne Pasta Primavera with Garlic Olive Oil
Ingredients:
Penne pasta – 1 lb, Broccoli florets – 2 cups (precooked), Carrot – 1 (Cut into 1 inch sticks and Precooked), Garlic infused olive oil – 4 tablespoons, Onion- 1small (chopped), Red bell pepper – 1 (Sliced), Frozen green pea – ½ cup (Thawed), Frozen sweet corn – ½ cup (Thawed), Beef broth – 1 cup, Fresh basil – 1 teaspoon (chopped), Sea salt – 2 tablespoon, Black pepper – to taste, Parmesan cheese – grated and Salt – to taste.
Preparation:
Boil 4 quarts of water with 2 tablespoons salt in a large pot and cook dry penne pasta in it. Meanwhile, precook carrots and florets. They can be steamed or boil them for 3-5 minutes in water. Once they cooked, transfer them to ice water to preserve bright color and then, drain. Take a large heavy skillet and heat the garlic olive oil for 1 minute and sauté the chopped onion until it get lightly golden. Add the vegetables and sauté about 2 minutes, until the peppers are soft. Then deglaze with beef broth. Add the cooked penne noodles and basil and season to taste. Toss well and serve hot with freshly grated Parmesan.
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