Marry Me Pasta

This Marry Me Pasta is a creamy, vegetarian weeknight dinner that comes together in just 30 minutes. Tender penne is tossed in a rich sun-dried tomato and lemon cream sauce, loaded with sweet peas and fresh mint, and topped with crispy garlic breadcrumbs for the perfect finishing crunch.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings Serving

Calories 758kcal

Equipment

large pot
large skillet
small skillet
Colander
Chef’s knife
Cutting board
lemon zester
wooden spoon or spatula

Ingredients

2 tablespoon olive oil
½ yellow onion finely chopped
3 cloves garlic minced
½ teaspoon red pepper flakes optional
½ cup sun-dried tomatoes chopped
1 cup heavy cream
½ cup vegetable broth or reserved pasta water
¾ cup frozen peas
zest of 1 lemon
1 tablespoon fresh lemon juice plus more to taste
½ teaspoon salt more to taste
½ teaspoon black pepper use if opting out of red pepper flakes
12 ounces penne pasta
2 tablespoon chopped fresh mint plus extra for garnish

For the Garlic Breadcrumbs

1 cup panko breadcrumbs
1 tablespoon olive oil
1 clove garlic minced
zest of 1/2 lemon
pinch salt

Instructions

Make the garlic breadcrumbs: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs, minced garlic, lemon zest, and a pinch of salt. Stir frequently and toast for 2 to 3 minutes until the breadcrumbs are golden and fragrant. Remove from heat and set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package directions. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
Saute the aromatics: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and saute for 3 to 4 minutes until softened. Stir in the minced garlic and red pepper flakes, and cook for 1 more minute.
Build the sauce: Add the chopped sun-dried tomatoes to the skillet and cook for 1 minute. Pour in the heavy cream and vegetable broth (or reserved pasta water), stir to combine, and let the sauce simmer for 3 to 4 minutes. Add the frozen peas and continue cooking for 2 to 3 minutes until they are heated through.
Finish the dish: Turn off the heat. Stir in the lemon zest, lemon juice, salt, and chopped fresh mint. Add the cooked pasta and toss everything together until well coated. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it up.
Serve and garnish: Divide the pasta into bowls. Top each serving with a generous spoonful of garlic breadcrumbs, a few fresh mint leaves, and an extra squeeze of lemon juice if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition