Tasty and healthy!
1 cup broccoli, cut into small pieces
6-7 baby corns, diced into big chunks
1 Tbsp olive oil
1 tsp chopped garlic
Salt and pepper to taste
2 cups penne, multi-flavored (spinach, beetroot)
¼ cup Parmesan shavings
Blanch the broccoli in a pan of hot water for 7-8 minutes, and drain well.
Boil the penne until al Dante. Run under cold water and drain well.
Heat olive oil in a pan; add garlic and sauté for 1-2 minutes.
Add the baby corn and sauté until slightly brown.
Add the broccoli and toss well for 1-2 minutes. Add seasoning and remove from the flame.
Toss in the pasta, and finish with a shaving of Parmesan on top.