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| PENNE PASTA WITH BROCCOLI AND SPINACH | |
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1/2 packet Penne pasta 1/2 bag baby spinach 1 cup broccoli spears olive oil 2 cloves garlic salt black pepper grated Parmesan cheese (garnish) freshly chopped parsley (garnish) Cook Penne pasta al dente, as per the instructions on the packet. Mince garlic cloves. Heat oil and add the garlic cloves, washed spinach leaves and broccoli. Sauté for several minutes, until spinach reduces and becomes tender. Do not cook so long that the vegetables lose their color and become mushy. Add salt and pepper to taste and toss in cooked Penne pasta. Garnish with Parmesan cheese and fresh parsley. Submitted by: Manjusha | |
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recipe reviews #91962
Alliv (Hawaii) says:
We used brown rice noodles and found out they take twice the amount of time to cook then regular noodles. They also absorb any flavor so after we finished following the recipe we sauteed about 4 tbsp of oil, a couple garlic cloves, 1 1/2 tbsp of parsley, 1/4 Parmesan with salt and pepper to taste. The taste can be bland, but adding hot sauce gives it a little kick, it really depends on what you like. All in all it's saved in our recipe book!
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I used frozen broccoli and spinach, taste was really nice, I loved the garlic!