Pasta with Tomatoes, Peas, and Broccoli
Total Approx. Time: 30 minutes (10 minutes prep time; 20 minutes cook time)
8 oz. whole wheat penne pasta
1 cup frozen or fresh peas
1 to 2 cups chopped broccoli florets
1 cup halved grape or cherry tomatoes
1/4 cup of water or vegetable broth
1 clove garlic, minced
1 small shallot, minced
2 tablespoons olive oil
1/2 cup créme fraîche
1 cup freshly grated parmesan cheese
Salt and pepper to taste
Chopped parsley and/or basil for garnish
Bring a pot of water to a boil. Once boiling, add a small handful of salt to the pot and stir. Add pasta, stir, and cook until al dente—about 6 to 8 minutes.
While pasta cooks, heat olive oil in a medium skillet over medium heat. Add shallot and cook for 2 minutes, stirring frequently, until shallot softens. Add garlic and stir together for 30-60 seconds. Add the peas, tomatoes, and chopped broccoli, and stir together to combine. Add a generous pinch of salt and the water (or stock); cook vegetables in the skillet for roughly 7 minutes, stirring occasionally, until the tomatoes have softened and the broccoli is fork tender. Remove from heat.
When pasta is al dente, drain pasta and reserve approximately 1/4 cup of the pasta water for the sauce, just in case. Add pasta to the skillet vegetables and toss together. Add the créme fraîche and toss together to build the creamy sauce. Add the cheese and continue to toss together until combined. If the sauce appears dry, add a little of the pasta water, about a tablespoon at a time, until the sauce becomes creamy. Season with salt and pepper if needed. Garnish with the parsley and/or basil and serve.