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🍝 Penne with Broccoli and Green Asparagus

536 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• Salt
• 500 g green asparagus
• 500 g broccoli florets
• 1 stalk leek
• 100 g sour cream
• 3 tbsp olive oil
• Pepper (from the mill)
• 75 ml vegetable broth
• 2 tbsp freshly chopped basil

Instructions

1. 1. Boil water in a large pot and add some salt.
2. 2. Add the penne pasta to the boiling water.
3. 3. Cook the pasta until al dente (firm to the bite).
4. 4. Peel the lower skin off the asparagus.
5. 5. Cut the asparagus stalks diagonally into 3 to 4 centimeter long pieces.
6. 6. Rinse the broccoli under running water.
7. 7. Halve the broccoli florets if they are large.
8. 8. Wash the leek and remove the tough ends.
9. 9. Cut the leek in half lengthwise.
10. 10. Cut the halved leek into thin strips.
11. 11. Warm the cream in a small pot.
12. 12. Do not let the cream boil.
13. 13. Heat oil in a large frying pan.
14. 14. Add the prepared vegetables to the hot pan.
15. 15. Sauté the vegetables briefly.
16. 16. Season the vegetables with salt and pepper.
17. 17. Pour the vegetable broth over the vegetables.
18. 18. Cover the pan with a lid.
19. 19. Simmer the vegetables over low heat for about 5 minutes.
20. 20. Add more broth if necessary.
21. 21. Add the drained pasta to the pan.
22. 22. Add the basil to the pan.
23. 23. Mix everything well together.
24. 24. Portion the dish onto the plates.
25. 25. Drizzle sour cream over the food.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 536
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 79 g