Speedy Pasta Primavera
-
10 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
438
Calories
- 12g
Fat
- 65g
Carbs
- 19g
Protein
HIV

Ingredients
- 8 oz Uncooked Penne Pasta
- 2 Tbsp Extra Virgin Olive Oil
- 3 Cloves Garlic, minced
-
1 (12 oz) Package Steamable Frozen Broccoli Florets
-
1 Can Garbanzo Beans, drained and rinsed
- 1 Medium Red Bell Pepper, thinly sliced; slices halved (before slicing, wash pepper under cold running water)
- ½ Tsp Salt
- ¼ Tsp Crushed Red Pepper Flake
- ¼ Tsp Dried Oregano
- ¼ Cup Pasteurized Parmesan Cheese, grated
- Allergens:
- G Gluten
- D Dairy
- View Substitutions
-
GGluten:
Swap the traditional pasta for a gluten-free variety
-
DDairy:
Omit the Parmesan cheese
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Pasta In a large saucepan, bring water to a boil and cook penne according to package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain pasta and put in a large bowl.
3.
Brown the Garlic While pasta cooks, add olive oil to a large skillet and heat over medium heat. Turn heat to low, add garlic and gently cook until golden brown, about 5 minutes.
4.
Steam Broccoli Steam broccoli according to package directions. Add the broccoli, peppers, garbanzo beans and salt to the skillet with garlic. Cook until the vegetables are hot, and the pepper is crisp tender, about 5 minutes.
5.
Toss Toss the vegetables in the large bowl with the pasta. Top with red pepper flake and oregano, mix thoroughly. If pasta is sticky, add a little of the reserved pasta water.
6.
Top and Enjoy Top pasta with Parmesan cheese, serve and enjoy!
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Add Frozen Vegetables
Choose any frozen vegetables to include in this dish.
-
Garlic
Purchase pre-minced garlic.
-
Cheese
Use pre-shredded Parmesan cheese.
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