Whole wheat penne pasta
Green capsicum,roasted seeded and chopped
Red capsicum,roasted seeded and chopped
Yellow capsicum,roasted seeded and chopped
Extra virgin olive oil
Tomato basil pasta sauce
Boil whole wheat penne in a deep non stick pan in plenty of water and salt till al dante. Separate broccoli into large florets and add to the and with pasta and parboil them.
Cut onion into big pieces and separate the layers. Use only the outer layers. Heat extra virgin olive oil in a non stick pan. Drain broccoli florets from the water and add to this pan and saute till lightly burnt. Remove into a bowl.
Add 1 tbsp extra virgin olive oil to the same pan, add onion and saute till lightly burnt. Remove into a bowl.
Trim the stems of the broccoli florets and chop them.
Heat 1 tbsp extra virgin olive oil in the same pan, add garlic and saute for ½ minute. Add broccoli stems, roasted coloured capsicums and mix well.
Strain the penne and add to the vegetables in the pan. Add tomato basil pasta sauce and mix well. Add a little salt and cream and mix. Sprinkle parmesan cheese and mix lightly.
Transfer the pasta into a serving dish, arrange broccoli florets on top in the middle and onion pieces all around them. Serve hot.