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)

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Instructions

Heat a large skillet over medium heat and add olive oil. Stir in the diced onion, vegetables, and minced garlic. Stir-fry for 4-5 minutes until they start to soften, then season with salt and pepper.
Pour the chicken broth into the skillet and add uncooked penne pasta. Bring to a boil, then reduce the heat to simmer and cover. Cook for 12-18 minutes, stirring occasionally.
Halfway through cooking, stir in the frozen peas. Cover again and continue cooking until the pasta is done.
Whisk cornstarch into the heavy cream and water mixture. Uncover the skillet, reduce the heat to the lowest setting, and stir in the cream mixture. Simmer for 1-2 minutes until the sauce thickens.
Remove from heat and stir in parmesan cheese until melted. Add lemon juice and chopped parsley if desired, and season with black pepper. Serve hot.

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Notes

Make sure to stir the pasta every few minutes to prevent sticking.
Feel free to substitute any of the vegetables with your favorites or what you have on hand.
Serve with extra parmesan cheese and a side salad for a complete meal.

Author: Alejandro
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 482
Sugar: 5g
Sodium: 765mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 18g
Cholesterol: 43mg