Name: Classic Leg of Lamb
Ingredients: 6 pounds leg of lamb, deboned and tied; 1 tablespoon and 1-1/2 teaspoons ground black pepper; 1-1/2 teaspoons salt; 7-1/2 cloves garlic, cut into slivers; 3 sprigs fresh rosemary; 1-1/2 (15 ounce) cans tomato sauce

Ingredients

Units Scale

2 tablespoons olive oil
2 cloves garlic, crushed
4 cups broccoli florets
2 medium carrots, julienne
4 cups vegetable broth
2 (8 ounce) packages penne pasta
1 cup frozen peas
1 cup freshly grated Parmesan cheese

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Instructions

Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat or until pasta is al dente and vegetables are tender. This is ideal to make day or two ahead and reheated immediately before serving. Toss with the Parmesan cheese to serve.

Keywords: penne, primavera, pasta