Happy Sunday, Dolls!
I have to share this recipe with you because it might be one of THE best pasta dishes my husband and I have ever had and definitely the best I’ve ever made. If you’re like me you love to cook but hate the clean-up afterwards. It’s like how did I use so many utensils/bowls/pans/etc?! The clean up can take longer then the cooking and that is just not okay!
So while getting my weekly grocery list together last week and looking up new recipes to try I stumbled across an old recipe I had pinned ages ago. Which I’m pretty sure happens to everyone, like omg I’m totes gonna make sooo many things due to all these recipes I pinned! Que eye roll at yourself because lets be real do you go back and make the recipes? I know I use them from time to time when I need something new to try and every time I’m like why don’t I do this more? I pinned so many good things. #duhIhavegreattaste 😉 Which brings me to one pot pasta recipes! Click here to view more recipes and see the one I modified for this post!
One Pot Pasta Primavera
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 10 minutes (or more depending on flour vs. rice noodles)
Total time: 20 minutes
- 4 cups low-sodium vegetable broth
- 8 ounces linguine, uncooked (we used gluten free)
- 1 small onion, halved and sliced thin
- 1 pound broccoli crowns, cut into large florets (about 2 cups)
- 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
- 4 large cloves garlic, minced
- A pinch of cayenne pepper (about a 1/4 teaspoon if you’re daring)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3/4 cup frozen peas
- 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
- 3/4 cup rice milk
- 1/4 cup unsalted butter
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons freshly grated lemon zest
- Additional salt and pepper to taste
- Additional Parmesan cheese for serving, if desired
- Add the broth, linguine, onion, broccoli, asparagus, garlic, cayenne pepper to a large pot set over high heat. Drizzle the olive oil over the top.
- As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
- Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, milk, butter, Parmesan and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
- Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
Bon appetit! So delish! We seriously loved this pasta and we were so stuffed afterwards! The flavor was great with just a little kick from the cayenne pepper and the veggies we perfectly tender. I think I will add spinach next time just for another greenie because why not?
I had a bowl. the hubs had 2 and I still have leftovers for 2 lunches for me! #leftoversforthewin
Let me know what you think if you try it or would recommend any other one pot pasta dishes. I’m obsessed!
Thanks for stopping by and enjoy your Sunday!