With winter still underway, a heaping bowl of penne, broccoli and peas sure sounds warm and inviting. This simple recipe will have you coming back for more and may even become a staple in your home. Feel free to add any other goodies to this dish.

I do suggest that you have a good quality olive oil on hand as the flavor really comes into play with this dish. How do you know you are buying a good one? Look on the back of the label and make sure that it is being imported from Italy. Price point is usually a good indication. I always have  middle of the road olive oil for everyday cooking and then I have a higher quality oil for dishes you are finishing it with. Think of it as wine…you have your weekday wine and your special occasion wine.

penne pasta with spinach pesto sauce, green peas and broccoli, top view

Pasta with Broccoli & Peas

~ 1 pound penne pasta, cooked

~ 2 cups broccoli florets, chopped

~ 1/2 cup peas

~ 1 cup baby spinach

~ 1/2 cup olive oil

~ 1 cup grated parmesan cheese

~ salt & pepper to taste

Grab a big enough pot to cook the pasta, broccoli and peas all in the same pot. Add pasta to boiling water and stir. Add in the broccoli and peas. Boil all together and strain when time is up, according to pasta box.

Pour pasta and vegetables back into the pot and add in spinach, olive oil, cheese and salt & pepper. Toss together and serve immediately.

Easy. Peasy. Cheesy.


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