MEATLESS MONDAY! On today’s menu is a delightful pasta topped with wholesome veggies and a healthy creamy broth…don’t get me wrong, it may be healthy but wow does it taste good!! Savory, mouthwatering deliciousness!
3/4 lb penne pasta
small bunch broccoli, chopped
2 large carrots, cut julienne & then into thirds
1 vidalia onion, diced
2 garlic cloves, minced
1 envelope vegetable bouillon
1 1/4 teaspoon cornstarch
1 teaspoon salt
12 oz evaporated milk
handful fresh shaved Parmesan cheese
Prepare penne as directed, drain. Fill a medium saucepot with 1″ water. Add the broccoli; bring to a boil and simmer 3 minutes; drain.
Heat a little extra virgin olive oil in a large skillet. Add the onion, garlic and carrots. Sauté until tender (8-10 minutes).
Toss the broccoli into the skillet.
In a mixing bowl, whisk the vegetable bouillon with the cornstarch, salt and evaporated milk. Pour into the skillet.
Add the cooked pasta and the freshly shaved Parmesan cheese. Stir to combine.
Scoop into bowls and serve immediately. Sprinkle with additional cheese if desired. Delicious!