Healthy One Pot Creamy Pasta With Greens Food

PASTA WITH CREAMY GREENS & LEMON

Steps:

• Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
• Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

ONE-POT CREAMY PASTA AND GREENS

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
• Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
• Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
• Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

ONE-POT CREAMY GREEN GODDESS PASTA

Steps:

• Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
• Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
• Spoon pasta mixture into serving dish; top with radishes and herbs.

HEALTHY ONE POT CREAMY PASTA WITH GREENS

Steps:

• Prepare the vegetables by rinsing as needed, and then chop the zucchini and broccoli into small pieces.
• Bring a large saucepan of water to boil and add a pinch of salt. Add the pasta to the water and reduce heat so it's bubbling along nicely.
• When the pasta only has around 3 minutes to go, add the frozen peas, zucchini and broccoli to the pot to cook with the pasta. For the last 30 seconds or so, add the baby spinach as well so it wilts. Give everything a good stir so it cooks evenly.
• Drain the pasta and veggies, reserving a few tablespoons of pasta water. Return the pasta and vegetables to the saucepan and place over a low heat. Stir in the garlic powder, olive oil, yoghurt and parmesan. Add a little bit of the reserved pasta water as needed to create more sauce. Season with salt and pepper to taste. Serve.

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.