French In A Flash: 'Printemps' Penne With Green Vegetables And Goat Cheese Recipe – a delicious recipe with broccoli florets, penne, garlic oil, shallot, zucchini, peas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a pot of water to bowl, and salt it liberally. Blanch the broccoli until bright green and just tender to the knife, 2 to 3 minutes. Remove the broccoli, and set aside, reserving the water in the pot. Cook the penne until al dente. Reserve at least 1 cup of the cooking water before draining.
2
Heat the garlic oil on medium heat, and add the shallots. Saute lightly for 2 minutes, and add the zucchini. Saute for 4 minutes, and add the peas. Saute for 2 for minutes, and then decant the vegetables into a large bowl.
3
Lift the penne out of the water and into the bowl with the veggies. Add the fresh chevre and Parmesan. Add as much pasta water as you need to turn the chevre into a cream sauce. Top with the chopped parsley.
126
kcal
Calories
2
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 pound broccoli florets, 1 pound penne, 1 tablespoon garlic oil, 1 shallot, finely diced, and more.
Yes, French In A Flash: 'Printemps' Penne With Green Vegetables And Goat Cheese Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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