Description
A simple and comforting Italian pasta dish featuring penne cooked with fresh or frozen peas in a flavorful broth of white wine and vegetable stock, finished with grated Parmesan cheese for a creamy, satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 16 ounces green peas, fresh or frozen
- 3 1/2 ounces white wine
- 12 ounces dry penne or penne rigate pasta
- 1 1/4 cups low-sodium vegetable stock
- 2 ounces grated Parmesan cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat olive oil: Warm the olive oil in a large skillet or pot over medium heat until shimmering.
- Sauté onions: Add the finely diced onion and cook, stirring occasionally, until soft and golden, about 6 to 8 minutes.
- Add peas: Stir in the green peas and cook for an additional 2 to 3 minutes until heated through.
- Pour white wine: Add the white wine and cook for about 5 minutes, allowing the alcohol to evaporate and flavors to meld.
- Add penne: Stir in the dry penne pasta until it is evenly coated with the mixture.
- Add vegetable stock and simmer: Pour in the low-sodium vegetable stock, bring the mixture to a boil, then reduce to a simmer. Cook uncovered until the pasta is al dente and the liquid is mostly absorbed, about 15 to 18 minutes, stirring occasionally to prevent sticking.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese until melted and creamy. Season with kosher salt and freshly cracked black pepper to taste.
- Serve immediately: Divide the pasta among plates or bowls and enjoy while hot for the best flavor and texture.
Notes
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- If you prefer a creamier texture, add a splash of cream or a knob of butter at the end.
- Fresh peas can be substituted with frozen peas if seasonal fresh peas are unavailable.
- Use vegetable stock with low sodium to control salt levels better.
- Stir the pasta frequently while cooking to prevent it from sticking to the bottom of the pot.
- This dish pairs well with a light green salad and crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg
