Heat half of the olive oil in a non-stick skillet over medium heat. Add pierogies and cook 8 minutes or until golden brown, turning occasionally. Remove from skillet.
In the same skillet, heat remaining olive oil over medium heat. Add onions and cook 3-4 minutes or until softened. Add garlic and basil; cook 30 seconds, stirring constantly.
Add broth, lemon juice, broccoli and lemon zest. Bring to a simmer, cover, and steam for 2-3 minutes until broccoli is bright green and tender.
While the broccoli is cooking, whisk together the milk and cornstarch. Stir in milk mixture and Parmesan cheese. Simmer, uncovered, 1 minute, until the sauce has thickened slightly. Return pierogies to the skillet and continue to simmer until they are heated through.
Season with salt and pepper to taste before serving.
Full Size Pierogy
Product Used In This Recipe
You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.
Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!