The tomato sauce has a refreshing taste and is made cold, so it is not bland even though it contains little sodium.
Calories
202kcal
Carbs
34.1g
Protein
8.1g
Fat
3.7g
Sodium
213.5mg
Ingredients
Others
Tomato(50g), Broccoli(20g), Penne Pasta(100g), Olive Oil(10g) Pepper Powder(0.1g) - Sauce : Garlic(10g), Onion(20g), Carrot(20g), Cherry Tomato(50g) Olive Oil(10g), Broth(400g), Sugar(10g) Salt(0.3g), Lemon Juice(10g), Bay Leaf(1sheet(s))
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Broccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Cherry Tomato
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.1g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Finely chop the garlic, and coarsely chop the onion, carrot, and cherry tomato.
🔍Deseed and peel the tomato and julienne.
🔍Blanch the broccoli in boiling water, rinse in cold water, and cut small.
🔍Boil the penne in boiling water for about 10 minutes and drain.
🔍Toss the drained penne with olive oil and place in a bowl.
🔍Add oil to the pot, stir-fry garlic and onion, add carrot and cherry tomato and stir-fry, pour in broth, add sugar, salt, lemon juice, and bay leaf, and boil; remove the bay leaf, chill, and finish by adding the julienned tomato (②) and broccoli (③) to the plated penne.