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Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 small broccoli head (cut into florets)
- 1 medium carrot (peeled and cut into matchsticks)
- 1 red bell pepper (cut into strips)
- 1 cup green beans (cut into 1-inch pieces)
- 2 teaspoons minced garlic
- salt & black pepper (to taste)
- 3–½ cups chicken broth
- 4 cups uncooked penne pasta (12 ounces)
- 1 cup frozen peas
- ⅔ cup heavy cream (whisked together with ⅓ cup lukewarm water)
- 1 tablespoon cornstarch
- 1 cup grated parmesan cheese (plus extra for serving)
- lemon juice & chopped parsley (optional for serving)
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Stir fry the onion and vegetables along with minced garlic for 4-5 minutes until softened. Season with salt and pepper.
- Add chicken broth and uncooked penne pasta to the skillet, bringing it to a boil. Simmer, covered, until pasta is nearly cooked, 12-18 minutes, stirring occasionally and adding peas halfway.
- Once the pasta is almost done, stir in the peas and cover again until fully cooked.
- Whisk cornstarch into the cream and water mixture. Uncover the skillet, reduce heat, and stir in the cream mixture. Simmer gently for 1-2 minutes until the sauce thickens.
- Remove from heat, stir in parmesan cheese until melted, and add lemon juice and parsley if desired. Serve immediately.
Notes
Feel free to substitute your favorite vegetables or use a bag of frozen stir-fry mix if short on time.
Adding more cheese enhances the creaminess and flavor of the dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 60mg