Penne and Vegetable Medley
27.8g
Net Carbs
16.4g
Protein
17.2g
Fat
10.6g
Fiber
339
Calories
Ingredients:
- 1 teaspoon Minced Garlic
- 1/4 pound Asparagus
- 1/4 teaspoon Black Pepper
- 1/4 cup Extra Virgin Olive Oil
- 2 large Scallions or Spring Onions
- 1/4 pound Green Snap Beans
- 2 tablespoons Parsley
- 1 small Zucchini
- 3 whole each Mushroom Pieces and Stems
- 8 ounces Chick Pea Penne Pasta
- 1/2 teaspoon Salt
- 1/4 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
Directions:
- For the sauce: In a small saucepan over medium-high heat, cook oil, diced green onions and minced garlic until garlic begins to color, about 1 minute. Set aside.
- Prepare penne according to package directions. Dice all remaining vegetables into 1/2-inch pieces.
- Add asparagus, green beans, zucchini, mushrooms and red pepper to pasta water during last 4 minutes of cooking time.
- Drain pasta and vegetables and return to pot. Turn heat down to low and toss pasta and vegetables with sauce. Cook to heat through, about 1 minute. Garnish with chopped parsley and season with salt and pepper. Serve immediately.
