Description
A delicious and comforting Italian dish featuring penne pasta cooked with fresh or frozen peas in a flavorful mixture of onion, white wine, and vegetable stock, finished with grated Parmesan cheese.
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 the oil: Heat olive oil in a large skillet or pot over medium heat until shimmering.
- Sauté onions: Add finely diced onion and cook, stirring occasionally, until soft and golden, about 6 to 8 minutes.
- Cook peas: Add the green peas to the skillet and cook for 2 to 3 minutes, stirring to combine.
- Add white wine: Pour in the white wine and cook, stirring occasionally, for about 5 minutes until the wine has reduced slightly.
- Add penne pasta: Stir in the dry penne pasta, mixing it well with the peas and onion.
- Add vegetable stock and simmer: Pour in the low-sodium vegetable stock, bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered until the pasta is al dente and most of the liquid is absorbed, about 15 to 18 minutes. Stir occasionally to prevent sticking.
- Finish with cheese and seasoning: Stir in grated Parmesan cheese, season with kosher salt and freshly cracked black pepper to taste, and mix well.
- Serve immediately: Serve the penne and peas hot for the best flavor and texture. Enjoy!
Notes
- Use fresh peas in season for the best flavor, or frozen peas as a convenient alternative.
- Adjust the amount of vegetable stock as needed to achieve your desired pasta consistency.
- For a creamier dish, add a splash of cream or substitute part of the vegetable stock with milk.
- Grated Parmesan can be substituted with Pecorino Romano for a sharper flavor.
- Make sure to stir occasionally during cooking to prevent the pasta from sticking to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
