Creamy Penne With Peas and Corn

What you’ll need:

½ Pound of Penne Pasta

1-2 Table Spoons of Olive Oil                                   

½ Medium Onion

½ Bag of Frozen Peas

½ Bag of Frozen Corn

1 Low Sodium Bouillon Cube

1 Cup Warm Water

8 Ounces or 1 Package of Cream Cheese (Softened)

1 Tablespoon Basil (Fresh works best)

Take a large pot of water and bring to a boil over high heat. Slowly add your pasta and cook until is tender. (About 9-10 minutes) When draining your pasta save about a cup of the pasta water, this will come in handy for thinning out the sauce later.

In a large nonstick pan, let your olive oil warm over medium heat. Add your onions and cook until translucent in color, stirring occasionally. While your onions are cooking take your bouillon cube and break it up in your cup of warm water until dissolved. Add your veggies, I used peas and corn however you can substitute for any of your choosing, and your warm water mixture to the pan. Bring back to a boil then reduce to a simmer for about 5 minutes or until veggies are warmed through and tender.

Stir in the cooked pasta. Turn heat on low and add the cream cheese, it’s best to break the 8oz brick into smaller pieces. Remember that pasta water we saved from before? As your cream cheese is melting in with the pasta use the left over pasta water to thin out the sauce. Be sure to add a little at a time until it gets to desired thickness. Once everything is mixed together add your basil and serve.

Pair with some chicken and a green salad or serve on its own. Enjoy.