Recipe courtesy of Chef Tryg.
This is the perfect dish if you are in the mood for a light dinner brimming with fresh vegetables.
Preparation Time: 15
Cooking Time: 11-15 minutes
1 12-ounce bag gluten-free penne pasta
1/4 cup olive oil
1 dash red pepper chili flakes
2 tablespoons garlic
1 cup (about one small) white onion, julienned
3 medium-sized carrots, cut on the bias on mandoline
1/2 cup broccoli, cut in 1/2- inch pieces
1/2 cup zucchini, julienned
1 cup chicken stock
1 teaspoon salt
4 turns fresh ground black pepper
1 teaspoon of fresh thyme, chopped
1/4 cup sundried tomatoes
1/4 cup Parmesan cheese
Fill a large pot with water and place over medium high heat. Once water boils add pasta and cook as directed on the package.
Meanwhile, add oil to non-stick pan over medium-high heat. Add red pepper chili flakes and garlic to pan. Lower flame to medium heat. Once the garlic is lightly browned, add the onions. Cook until the onions are translucent in color, about 4 minutes. Add the carrots and cook for an additional 2 minutes. Add the broccoli and zucchini and mix together incorporating all the ingredients. Add the chicken stock, salt and black pepper and cook for an additional 5 minutes. Add thyme, sundried tomatoes and parmesan cheese.
Drain pasta and reserve in a pot. Pour mixture over pasta and stir to incorporate. Serve.