ONE-POT FRESH VEG­GIE PASTA

Good Housekeeping (Philippines) - - Your Kitchen -

Takes 20 min­utes Makes 6 servings

1 1/2 chicken bouil­lon cubes 1 pack (200 grams) riga­toni pasta (or any shaped pasta) 4 c. wa­ter

1 large car­rot, peeled, roughly chopped into small pieces

1 small head broc­coli, flo­rets only, cut into bite-sized pieces

1 c. green beans, trimmed, cut into 1-inch lengths 1 bunch as­para­gus, cut into 2-inch lengths

1 pack cherry toma­toes 2 Tbsp. oil

1/4 c. Parme­san cheese, grated salt and ground black pep­per, to taste

1 in a large pot, place bouil­lon cubes, pasta, and wa­ter. Place over high heat, and bring to a boil. Lower to a sim­mer, and add car­rots, broc­coli, beans, as­para­gus, and toma­toes. Cook un­til pasta and veg­eta­bles are cooked and wa­ter has nearly evap­o­rated.

2 stir in oil, and trans­fer to a serv­ing bowl. Top with Parme­san cheese, and serve while hot.

TIP: With this ver­sa­tile pasta dish al­lows you can toss in any veg­eta­bles left over from pre­vi­ous meals into the pot. That's the beauty of a pasta that doesn't need a sauce to make it tasty.

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