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French in a Flash: 'Printemps' Penne with Green Vegetables and Goat Cheese

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Ingredients Jump to Instructions ↓

3/4 pound broccoli florets
1 pound penne
1 tablespoon garlic oil
1 shallot, finely diced
1 zucchini, cut into half moons
1 cup thawed frozen peas
10 1/2 ounces chevre, room temperature
1/3 cup Parmesan, grated
2 tablespoons flat leaf parsley, chopped

Instructions Jump to Ingredients ↑

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