By Ebenezer Obiri
Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package instructions until al dente, usually around 10-12 minutes.
While the pasta is cooking, prepare the vegetables. Slice the bell peppers into thin strips, and set aside. Cut the broccoli into small florets if not already done. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant, being careful not to burn it.
Add the sliced bell peppers and broccoli florets to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes, just until they soften slightly.
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta directly to the skillet with the vegetables.
Toss everything together. If it seems dry, add a little of the reserved pasta cooking water to reach your desired consistency.
Season with salt and pepper to taste. Mix well to ensure everything is thoroughly combined.
Serve hot, garnished with additional olive oil if desired, and enjoy your Whole Wheat Pasta Primavera!
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features Whole wheat penne, Mixed bell peppers, Broccoli florets and other delicious ingredients. Contains 350 calories total.
Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package instructions until al dente, usually around 10-12 minutes.
While the pasta is cooking, prepare the vegetables. Slice the bell peppers into thin strips, and set aside. Cut the broccoli into small florets if not already done. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant, being careful not to burn it.
Add the sliced bell peppers and broccoli florets to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes, just until they soften slightly.
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta directly to the skillet with the vegetables.
Toss everything together. If it seems dry, add a little of the reserved pasta cooking water to reach your desired consistency.
Season with salt and pepper to taste. Mix well to ensure everything is thoroughly combined.
Serve hot, garnished with additional olive oil if desired, and enjoy your Whole Wheat Pasta Primavera!
Calories per Serving: 350
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