Leek Broccoli Penne Pasta in a vegetable stock

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Leek Broccoli Penne Pasta in a vegetable stock reduction (Very Tasty and

very healthy)

Serves 3

 

Ingredients

Leeks- sliced and washed

I head of broccoli-diced into small pieces

2 cloves of garlic 

1 teaspoon vegetable oil 

1 red or green pepper diced thinly

Penne Pasta 

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

 

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

 

Boil your water for your Penne

 

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.

Toss Pasta with vegetables when Pasta is al dente. Sprinkle some

parmigiano and black Pepper. Kick Back and enjoy