What's for Dinner? Creamy Veggie Pasta Skillet

Tonight I'm making Creamy Veggie Pasta Skillet from http://foxeslovelemons.com/creamy-veggie-pasta-skillet/ for the first time. Most of the recipes I will post will be new to me because I like a lot of variety and am fairly new to the veggie game. I will do a follow-up post on how it turned out and if I'd make it again! From the ingredients list, this dish sounds fail-proof and full of veggies!

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

• 2 tablespoons olive oil 
  
  
• 1/2 large bunch broccoli, finely chopped
• 2 medium shallots, minced
• 1 cup shredded carrots
• 1/4 teaspoon kosher salt
• 1 jar (24 ounces) marinara sauce
• 8 ounces whole wheat spiral pasta
• 2-1/2 cups water, plus additional if needed
• 1/2 cup frozen green peas
• 1/4 cup half-and-half
• Pinch of red pepper flakes
• Grated Parmesan cheese, for serving
• Chopped fresh parsley, for serving

Instructions

1. In large high-sided skillet, heat oil over medium-high heat. Add broccoli and cook 4 to 6 minutes or until tender-crisp, stirring occasionally. Add shallots, carrots and salt; cook 2 minutes, stirring occasionally. Transfer vegetables to bowl; set aside.
2. Add marinara, pasta and water to skillet; heat to boiling over medium-high heat. Reduce heat to medium; cook 15 to 17 minutes or until pasta is tender, adding more water by 1/4-cupfuls if necessary, stirring occasionally.
3. Stir in peas, half-and-half, red pepper flakes and reserved vegetables; cook 1 minute or until vegetables are heated through. Serve pasta garnished with Parmesan cheese and parsley.

Recipe and photo from: http://foxeslovelemons.com/creamy-veggie-pasta-skillet/