Vegetable Pasta

Name: Vegetable Pasta
Yield: 8
Ingredients: 500 g of penne pasta (rotelle); 2 tablespoons of chopped parsley; 2 cloves of garlic, minced; 1 tablespoon of chopped basil; 1/2 cup of olive oil (120 ml); 1 teaspoon of salt; a pinch of black pepper; 1 cup of fresh green beans (120 g); 2 cups of diced carrots (270 g); 2 cups of chopped broccoli florets (160 g); 2 cups of water (480 ml); 2 cups of natural yogurt (400 g)

1
500 g of penne pasta (rotelle)
2
2 tablespoons of chopped parsley
3
2 cloves of garlic, minced
4
1 tablespoon of chopped basil
5
1/2 cup of olive oil (120 ml)
6
1 teaspoon of salt
7
a pinch of black pepper
8
1 cup of fresh green beans (120 g)
9
2 cups of diced carrots (270 g)
10
2 cups of chopped broccoli florets (160 g)
11
2 cups of water (480 ml)
12
2 cups of natural yogurt (400 g)

Ingredients

1
500 g of penne pasta (rotelle)
2
2 tablespoons of chopped parsley
3
2 cloves of garlic, minced
4
1 tablespoon of chopped basil
5
1/2 cup of olive oil (120 ml)
6
1 teaspoon of salt
7
a pinch of black pepper
8
1 cup of fresh green beans (120 g)
9
2 cups of diced carrots (270 g)
10
2 cups of chopped broccoli florets (160 g)
11
2 cups of water (480 ml)
12
2 cups of natural yogurt (400 g)

Directions

1
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt
2
Add the pasta and cook until al dente (about 10 minutes)
3
In another large pot, combine the remaining ingredients, except for the yogurt, and cook over medium heat, stirring occasionally, until the vegetables are tender (about 10 minutes)
4
Add the yogurt, stir well, and let it simmer without boiling
5
Drain the pasta, transfer it to a serving dish, mix with the sauce, and serve
6
435 calories per serving