Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli

1. Steam Vegetables: Begin by steaming the cherry tomatoes, onions, and spinach in a pan with a splash of water. Cook until tender.
2. Sauté with Garlic: Once the vegetables are tender, add olive oil and minced garlic to the pan. Sauté until fragrant and golden brown.
3. Cook Penne: While the vegetables are cooking, prepare the chickpea penne according to the package instructions. Once cooked, drain the pasta, reserving about 1/3 to 1/2 cup of the pasta water.
4. Combine Ingredients: Add the cooked penne to the pan with the sautéed vegetables. Lower the heat to a simmer.
5. Add Ricotta: Stir in the plant-based ricotta, adding a little bit of the reserved pasta water at a time until the desired consistency is reached. The pasta water helps create a creamy sauce.
6. Season and Serve: Drizzle the dish with a bit of olive oil and sprinkle with salt and pepper to taste. Toss everything together until well combined.
7. Optional Garnish: For an extra touch, garnish with fresh herbs such as basil or parsley before serving.

Conclusion:

Indulge in the delightful flavors of our Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli—a dish that combines wholesome ingredients with creamy plant-based ricotta for a satisfying meal. With the sweetness of cherry tomatoes, the freshness of spinach, and the earthiness of broccoli, this pasta dish offers a burst of flavor and nutrients in every bite. Whether enjoyed as a comforting weeknight dinner or a vibrant lunch option, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients and savor the deliciousness of this cheesy and nutritious pasta dish!

CHEESY PENNE WITH CHERRY TOMATOES, SPINACH AND BROCCOLI!😋

INGREDIENTS:

chickpea penne
Cherry tomatoes
Spinach
Onions
Broccoli
plant-based ricotta
Olive oil
Minced garlic
S&p

DIRECTIONS:

Steam cherry tomatoes, onion, & spinach in a pan with a splash of water. Once tender, add in olive oil & minced garlic & sauté.
Cook pasta & once done, drain & reserve 1/3- 1/2 cup ish of the pasta water.
Put penne in the pan with the other ingredients, lowering the heat to a simmer.
Add the ricotta & a little bit of the water at a time, until desired consistency. Drizzle with olive oil & add salt & pep.