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Quick Penne Pasta with Veggies Recipe

Contributors: Melissa Ohlson, MS, RD, LD

Reviewers: Academy Nutrition Information Services Team

Published: January 24, 2018

Reviewed: September 19, 2023

Quick Penne Pasta with Veggies Recipe
Rebecca Clyde, MS, RDN, CD

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


Before you begin: Wash your hands.

  1. Cook the pasta in boiling salted water according to the package directions.
  2. Heat the oil in a large skillet over low heat.
  3. Add the garlic and sauté for 5 minutes, allowing the flavors to fully release into the oil.
  4. Add broccoli, beans, pepper, 3 tablespoons water and salt.
  5. Cover and adjust heat to medium. Steam, stirring occasionally for 5 to 7 minutes, or until broccoli is hot and peppers are crisp tender.
  6. Toss pasta with vegetables. Top with Parmesan cheese and fresh pepper.

Cooking Tips

  • For a spicier flavor, add more garlic and/or pepper.
  • Substitute any vegetables you or your children like, adjusting cooking time as needed.

Nutrition Information

Serving size: 1 cup
Serves 8

Calories: 265; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 2mg; Sodium: 215mg; Total Carbohydrate: 41g; Dietary Fiber: 7g; Protein: 12g

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