Healthy Vegetarian Dinner: Creamy Pasta with Peas and Spinach
Make a healthy vegetarian dinner with whole-wheat pasta, peas, spinach, Greek yogurt, Parmesan, and lemon in a creamy 35-minute skillet meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 12 oz whole-wheat penne
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 cup low-sodium vegetable broth
- 1 cup plain Greek yogurt
- 1/2 cup finely grated Parmesan
- 1 cup frozen peas
- 2 cups baby spinach
- 1 tsp lemon zest
- 1/2 tsp kosher salt plus more for pasta water
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until translucent. Stir in the garlic and cook for 30 seconds.
- Pour in the vegetable broth and simmer for 2 minutes. Remove the skillet from the heat and whisk in the Greek yogurt, Parmesan, lemon zest, salt, pepper, and optional red pepper flakes.
- Add the peas and drained pasta to the skillet. Toss over low heat, adding reserved pasta water a splash at a time until the sauce coats the noodles. Fold in the spinach and cook just until wilted, 1 to 2 minutes.
- Taste and adjust seasoning. Serve immediately with extra Parmesan and black pepper.