Late Night Pasta and Veggies
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups whole wheat penne
- 1⁄4 cup extra virgin olive oil
- 1⁄3 cup red pepper
- 1⁄3 cup green pepper
- 1⁄2 cup zucchini
- 2 tablespoons instant chicken broth
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ground pepper
directions
- Start pasta boiling (if it gets done before your veggies just try to keep it warm).
- Heat olive oil on medium heat.
- Cut veggies into bite size pieces.
- Put veggies into pan with oil and let heat for a couple minutes.
- Add pepper, more if desired.
- Add chicken broth and continue heating.
- Stir occasionally.
- (Add more olive oil or broth if you don't think there is enough liquid).
- Add garlic shortly before removing from heat (just so it doesn't burn).
- After draining pasta LEAVE IN STRAINER!
- Put the strainer over a bowl or container and pour veggie mix over pasta.
- Mix pasta and veggies while in strainer and then dump into container.
- Serve with garlic bread or a light dusting of cheese, would go well with grilled chicken as well.
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RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I am a college student studying Business and Spanish in South Dakota. Not too many years ago I discovered I adore cooking but, unfortunately, I cook a little like my father. We both see recipes as a nice place to start but hardly a place to end a dish. Everything (usually) ends up tasting delightful but it can be frustrating when somebody asks for the recipe. Along with my love of cooking comes my love of Central America. I blame the empandas in La Ceiba, Honduras for that.