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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 cup chopped peeled carrots |
2 garlic cloves, minced |
2 cups 1/2-inch pieces green beans |
1 cup chopped fennel bulb plus 2 tablespoons chopped fennel fronds |
1 cup chopped peeled parsnips |
1 cup canned vegetable broth |
4 cups small broccoli florets |
2 cups ditalini or elbow macaroni (about 9 ounces) |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; sauté until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
3. Season with salt and pepper.
4. calories, 405; total fat, 10 g; saturated fat, 2 g; cholesterol, 5 mg Nutritional analysis provided by Bon Appétit
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