1 pound dry penne pasta,
2 cups broccoli florettes,
1 red bell pepper, sliced,
1 carrot, cut to 1-inch sticks,
1/2 cup frozen green peas,
1/2 cup frozen sweet corn,
1 small onion, chopped,
1 tablespoon minced garlic,
4 tablespoons extra virgin olive oil,
1 cup beef broth (optional),
1 teaspoon chopped fresh basil,
salt and black pepper to taste,
Parmesan or Grana di Padano.
Recipe: Bring 2 1/2 litres of water to a boil, add a teaspoon of salt, and cook the penne to the desired doneness. Blanch the carrot and broccoli, either in the same water or separately. In a large heavy skillet, heat the olive oil and saute the onion and garlic until lightly golden. Add the vegetables and saute until the peppers are soft. Deglaze with the beef broth, if using, or just a splash of dry white wine. Add the drained penne noodles and basil and season to taste. Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.