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.