- leeks, sliced and washed
- 1 head broccoli, diced into small pieces
- 2 cloves garlic, minced
- 1 teaspoon vegetable oil
- 1 red or green pepper, diced thinly
- penne pasta
- 1 vegetable stock cube, makes about 2 cups; buy it as cubes in the supermarket (or if you have the energy and time, homemade vegetable stock is better.)
In pan, at medium heat, add oil and minced garlic, followed by all vegetables; lower heat and saute until crisp. Set aside. In small saucepan, boil vegetable stock for approximately 15 minutes, until majority of water has evaporated (you only want 1/4 cup of liquid left). Reduce liquid until it becomes thicker. Boil water for penne and cook according to package directions. Reheat vegetables pouring vegetable stock reduction over it; let continue cooking until vegetables are cooked to your liking. You can add some cream to thicken sauce, if desired. When pasta is al dente, drain and toss pasta with vegetables. Sprinkle with Parmesan cheese and black pepper, if desired.