Creamy Pasta and Peas
This creamy, one-pan pasta dish features tender noodles and a creamy, herby sauce that's spiked with green peas and plenty of parmesan cheese. And since the pasta cooks right in the sauce, it's incredibly flavorful (and there's one pan to clean)!
Servings 4
Calories 664kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes optional
- 5-6 cups chicken broth or vegetable broth, plus more if needed
- 1 pound pasta of choice I used rigatoni
- 1 cup frozen peas kept frozen until ready to use
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese plus more for serving
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic, basil, and crushed red pepper flakes (if using) and cook for 30 seconds.
- Add 5 cups of the broth and bring to a low boil.
- Add the pasta, partially cover, and cook (gently boiling) according to the package directions, until al dente, stirring frequently and adding more broth (or water) if necessary (you want a thick sauce). The pasta will likely take a few minutes longer than the package directions since it's cooking in broth at a low boil.
- Reduce the heat to low and stir in the peas and heavy cream. Cook until the peas are thawed but still bright green.
- Remove the pan from the heat and stir in the parmesan cheese. Season to taste with salt and black pepper.
- Ladle the pasta into bowls and serve with extra parmesan cheese on the side.
Nutrition
Calories: 664kcal | Carbohydrates: 96g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 1329mg | Potassium: 490mg | Fiber: 6g | Sugar: 8g | Vitamin A: 868IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 3mg