Rainbow Penne Pasta
Servings: 8 (1 Cup Per Serving)
Prep Time: 10
Cook Time: 10
|Serving Size 1 Cup|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 6g|| |
| ||Saturated Fat 2g|| |
|Cholesterol 2mg|| |
|Sodium 215mg|| |
|Total Carbohydrate 41g|| |
| ||Dietary Fiber 7g|| |
|Protein 12g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Many of my Cleveland heart patients wanted a heart-healthy recipe that their kids would like, too. From many reports, this fits the bill. Make a great meatless meal with broccoli, pasta, and freshly shredded Parmesan cheese. It's kid-friendly, packed with vitamins and minerals, and bursting with layers of rich flavor.
8 ounces uncooked penne pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 16-ounce package frozen broccoli florets, thawed
1 16-ounce can garbanzo beans, drained and rinsed
1 medium-size red bell pepper, thinly sliced; slices halved
½ teaspoon salt
¼ cup freshly grated or shredded Parmesan cheese
Freshly ground black pepper to taste
- Cook the pasta in boiling salted water according to the package directions.
- Heat the oil in a large skillet over low heat.
- Add the garlic and sauté 5 minutes, allowing the flavors to fully release into the oil.
- Add the broccoli, beans, pepper, 3 tablespoons water, and salt.
- Cover and adjust heat to medium. Steam, stirring occasionally, 5 to 7 minutes, or until the broccoli is hot and the pepper is crisp tender.
- Toss the pasta with the vegetables. Top with the Parmesan cheese and fresh pepper.
For a spicier flavor, add more garlic and/or pepper.
Substitute any vegetables your children (or you) like, varying cooking time as needed.