ONE-POT PASTA PRIMAVERA RECIPE BY TASTY
Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley
Provided by Indiana Fawcett
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
- Add the mushrooms and bring to a boil.
- Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
- Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
- If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams
EASY ONE POT PASTA PRIMAVERA
This Easy One Pot Pasta Primavera is going to become your family's new favourite healthy weeknight meal! It's made with basic ingredients you probably already have in your kitchen, and it's so creamy and delicious!
Provided by Chrissie (thebusybaker.ca)
Categories Lunch Main Course Side Dish
Time 30m
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium high heat and add the spaghetti noodles and hot water, along with the salt, pepper and garlic.
- Cover and let boil until the pasta is about half cooked and some liquid remains.
- Remove the lid and add the zucchini, mushrooms, and carrots and toss well, covering the skillet again for several minutes until the vegetables soften.
- Add the frozen peas and corn, cherry tomatoes, parmesan and heavy cream and toss well, cooking for 1-2 more minutes until a creamy sauce forms and all the vegetables are soft.
- Serve immediately with more shaved parmesan and fresh parsley and basil.
Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Carbohydrate 10 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 404 mg, Fiber 2 g, Sugar 3 g
ONE-POT FARFALLE PRIMAVERA
Creamy and packed with green veggies-this one-pot pasta is super-easy to make.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
ONE-POT PASTA PRIMAVERA WITH SHRIMP
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
Provided by Rhoda Boone
Categories 22-Minute Meals Quick and Healthy Quick & Easy Spring Pasta Garlic Broccoli Green Bean Shrimp Tomato Pea Parmesan Dinner Seafood Shellfish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
- Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
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4.5/5 (8)Total Time 20 minsCategory DinnerCalories 519 per serving
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- Stir until everything is combined. Bring to a boil, cover and cook on medium heat for 12-15 minutes. *Be sure to stir half way through cooking!
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