Healthy One Pan Penne with Broccoli Recipe Healthy Recipes
Ingredients
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 tbsp olive oil, extra virgin
- 14 oz can tomato sauce
- 3 cups or more water
- 1 + 1/2 tsp thyme, dried
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 2 cups whole wheat or gluten free penne pasta, uncooked (I used organic kamut penne)
- 4 cups broccoli florets
- 3/4 cup (3 oz) Mozzarella or Tex Mex cheese, shredded (I used low fat Mozzarella)
- 1/2 cup parsley/basil, finely chopped
Directions
- Preheat large deep skillet on medium heat and add olive oil, onion and garlic. Saute until translucent, stirring occasionally. Add tomato sauce, water, thyme, salt, pepper and stir. Add pasta and stir again. Bring to a boil, cover, reduce heat to low and cook for 15 minutes.
- Add broccoli and cheese, cover and cook for 3 minutes for crispy broccoli and 5 - 6 minutes for softer vegetables. Remove from heat and adjust thickness of the sauce with extra boiled water (I use water from a kettle). You can do this at any time since pasta tends to soak up the sauce, especially the next day. Garnish with parsley or basil and serve hot.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months. Source