Creamy Stovetop Pasta with Vegetables and Parmesan

Ingredients

- 12 oz pasta shells
- 4 cups water
- 1 cup milk
- 4 oz cream cheese, cubed
- 2 tablespoons unsalted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 cup frozen peas
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese

Instructions

1. Boil the Pasta:
- In a large pot, bring 4 cups of water to a boil.
- Add 12 oz of pasta shells along with 1 teaspoon of kosher salt.
- Cook the pasta for about 10 minutes, stirring occasionally until al dente.
- Drain the pasta and set aside, reserving 1 cup of the pasta cooking water.

2. Prepare the Cream Sauce:
- In the same pot, melt 2 tablespoons of unsalted butter over medium heat.
- Add 1 teaspoon of onion powder and 1 teaspoon of garlic powder. Stir and cook for about 1 minute until fragrant.
- Pour in 1 cup of milk and gradually add 4 oz of cream cheese, stirring until the cheese melts and the mixture is smooth.

3. Cook the Vegetables:
- Add 2 cups of broccoli florets to the pot with the sauce. Cook for 3 minutes.
- Stir in 1 cup of frozen peas and cook for an additional 2 minutes.

4. Combine Ingredients:
- Return the cooked pasta to the pot with the sauce and vegetables.
- Stir in 2 cups of baby spinach until just wilted.
- If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.

5. Finish and Serve:
- Stir in 1/2 cup of grated Parmesan cheese and season with 1/2 teaspoon of black pepper.
- Mix well to ensure the sauce coats the pasta evenly.
- Serve immediately, garnished with additional Parmesan cheese if desired.

Preparation & Cooking Times

Preparation Time: PT10M
10 minutes

Cooking Time: PT20M
20 minutes

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

pasta, creamy, parmesan, vegetables, dinner, stovetop, easy, quick, spinach, broccoli

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1800

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