Leek Broccoli Penne Pasta In A Vegetable Stock Reduction (very Tasty And Very Healthy)
From tlbnitz 13 years ago
- 45 mins to make
- Serves 4
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Ingredients
- 1 Leek- sliced and washed shopping list
- ½ head of broccoli-diced into small pieces shopping list
- 2 cloves of garlic shopping list
- 1 teaspoon vegetable oil shopping list
- 1 red or green pepper julienne shopping list
- penne pasta for 4 shopping list
- 1 vegetable stock cube makes about 2 cups (or if you have the energy and time homemade vegetable stock is better) buy it as cubes in the supermarket I would highly recommend taking the time to make your own. shopping list
- If you do make allot and freeze it in handy containers so it is always on hand. And the sodium content is controlled by you. shopping list
- Optional add some cooked bacon or spec to the finished dish shopping list
How to make it
- Boil your water for your Penne
- In a pan, at medium heat, add the oil and minced garlic- followed by all the vegetables- lower the heat and sauté until crisp- set aside
- In a small saucepan boil the vegetable stock for a good 15 minutes until the majority of the water has evaporated- you only want a ¼ cup of liquid left.
- Reduce the liquid until it becomes thicker
- Reheat your vegetables pouring the vegetable reduction over it, letting it continue to cook until the vegetables are cooked to your liking (some people like mushy/ others like them crisper).
- If you want you can add some cream to thicken the sauce. Makes it richer and is not necessary.
- When Pasta is al dente toss with vegetables. Sprinkle some Parmigianino and black Pepper.
- Kick Back and enjoy
Making the Vegetable stock
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