I made this for dinner this evening, and it was pretty dang good.
2-4 tablespoons olive oil
Half of a yellow onion, diced
1 carrot, diced
Half of a bell pepper, diced
1 package of mushrooms, sliced, approximately 2 cups
1 and a half cups of thawed frozen peas
2 cups of lower sodium chicken broth
1 lb. of medium shell pasta
1 tablespoon of margarine
Healthy smidge of dried thyme
Salt and pepper to taste
Healthy dose of Parmesan cheese
Bring a large pot to boil, drop the shell pasta, and cook to al dente. Drain and set aside.
In a large skillet, heat up some olive oil on medium-high heat. Throw in the onion, carrot, and pepper and sweat it down until tender. Salt and pepper.
After 7-10 minutes of doing that, reduce the heat to medium, throw in the mushrooms, lightly salt them, and cook for approximately five minutes.
Then pour in the stock and drop in the margarine and peas. Simmer for approximately ten minutes until the the liquid reduces by about half. After it has reduced, drop the heat to low or just turn it off. Then put the shell pasta into the skillet (or a pasta pot), so the liquid coats the pasta. Mix thoroughly and top with Parmesan (and/or a shredded cheese).