Pasta with green vegetables

Name: pasta with green vegetables
Total time: 30 min
Yield: 4
Ingredients: 300 gram penne; 300 gram fusilli; 250 gram Broccoli; 1 zucchini; 125 gram pod; 125 gram sugarsnap; 125 gram frozen pea; 2 tablespoon olive oil; 3 tablespoon vegetable stock; 3 tablespoon herbal broth; 200 milliliters cooking cream; 1 teaspoon dried Italian herbs; 1 teaspoon dried Provençal herbs; 100 gram gorgonzola; 100 gram mature cheese

Ingredients

300 gram penne
300 gram fusilli
250 gram Broccoli
1 zucchini
125 gram pod
125 gram sugarsnap
125 gram frozen pea
2 tablespoon olive oil

3 tablespoon vegetable stock
3 tablespoon herbal broth
200 milliliters cooking cream
1 teaspoon dried Italian herbs
1 teaspoon dried Provençal herbs
100 gram gorgonzola
100 gram mature cheese

Directions

Cook the pasta al dente in water with salt. In the meantime, steam the broccoli, zucchini and snow peas in a colander or steam basket over a pan of boiling water for 5-7 minutes until they are al dente.
Boil the peas for 3 minutes, drain and rinse cold water.
Heat the oil with the stock. Add the vegetables, scoop and warm. Pour in the cooking cream and add the mixed herbs, salt and pepper. Heat without cooking.
Drain the pasta. Spoon the vegetable sauce on the pasta and spread the cheese over it.