I think pastas a great way of eating vegetables, because you can make them in pestos, sauces or simply stir fry them in bite size pieces, and this where this recipe comes from.
Total Time
50min
3.8
4 Ratings
Author: Mi Terruño Food
Servings:
8
Ingredients
•
1.8
lb
Pasta
•
3
Tbsp
Extra-Virgin Olive Oil
•
1
Small
Onion
•
3
cloves
Garlic
•
1/2
cup
Green Bell Peppers
•
8 3/4
cups
Medium
Broccoli
•
1
Large
Tomato
•
1/3
cup
Parmigiano-Reggiano
•
1
cup
Green Peas
, frozen
•
3
Tbsp
Fresh Parsley
, chopped
•
6
Large
Fresh Basil Leaves
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Boil Pasta (1.8 lb) according to package instruction.
2.
Chop Broccoli (1.8 lb) into florets.
3.
Roughly chop Onion (1), Green Bell Peppers (1/2 cup), and Tomato (1).
4.
Slice some of the Parmigiano-Reggiano (1 oz).
5.
In a warm pan, add the Extra-Virgin Olive Oil (3 Tbsp), Salt (to taste), onion, Garlic (3 cloves), and green bell pepper and leave to cook for approximately 5 minutes until soft.
6.
Add the broccoli florets, tomato, and add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water and add cheese.
7.
Leave to cook until the Broccoli is super soft even mushy.
8.
Blend everything together until getting a thick "sauce".
9.
Add the the Green Peas (1 cup), Fresh Parsley (3 Tbsp), and Fresh Basil Leaves (6) and mix together.
10.
Add the cooked pasta to the sauce, mix well, sprinkle on Ground Black Pepper (to taste), and serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
493
FAT
8.4 g
PROTEIN
18.7 g
CARBS
86.8 g
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