Description
A delicious and healthy creamy vegetable pasta dish that’s perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 white button mushrooms, sliced
- 1/4 cup diced white or yellow onion
- 1 clove garlic, minced
- 2 cups frozen broccoli, cauliflower, and carrot medley
- 1 cup frozen sugar snap peas or regular sweet peas
- 3 cups vegetable or chicken broth
- 8 ounces dry farfalle, penne, or shell pasta
- 1/4 cup heavy whipping cream, room temperature
- 1/4 cup grated Parmesan cheese (fresh, not from the green can)
- 1 tablespoon lemon juice
- 1/2 cup halved grape tomatoes
- 1 tablespoon fresh chopped basil
- Kosher salt, to taste
Instructions
- In a deep 12-inch skillet, heat the oil over medium-high heat until hot. Add the mushrooms, onion, and a big pinch of salt. Cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute.
- Add the broccoli, cauliflower, carrots, peas, and another big pinch of salt. Cover with a lid and cook until hot, about 5-8 minutes. Transfer the vegetables to a bowl and keep warm.
- In the same skillet (no need to clean it), add the broth and pasta. Bring to a boil then cook uncovered until the pasta is al dente, about 10-13 minutes; at this point, most of the liquid will be absorbed. There may be a small amount, which will be absorbed as the pasta sits.
- Stir in the cream, Parmesan cheese, lemon juice, cooked vegetables, tomatoes, and basil. Remove from the heat and serve immediately.
Notes
- This dish is versatile; feel free to add any other vegetables you have on hand.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg