One Pot Primavera Pasta

ONE POT PRIMAVERA PASTA
Serves 4
Preparation: 10 mins
Cooking Time: 10 mins
This is a GUEST RECIPE from Oh My Veggies and is marvellously easy and quick to prepare and we thought it was one of the best dishes we have eaten in ages, all the ingredients are fresh and healthy and makes a filling meal.  I find that vegetarian and vegan recipes are often quite time consuming and this is almost instant!   We loved it!
I am passing on the following tips as they are essential!
  • Use a heavy, roomy pot. There will be lots of stirring and tossing.

  • If you have them, use long-handled tongs. Short handles keep you a little too close to the heat. Ouch!

  • Select a dried pasta that has a cooking time of between 9-11 minutes. Otherwise, you may end up with under-cooked pasta, or worse, mushy mush.

  • Once it starts boiling, be sure to toss and stir constantly! Otherwise the pasta will start sticking, and clean-up might make you sad.

 

Ingredients

  • 4 cups low-sodium vegetable broth

  • 8 ounces linguine, uncooked

  • 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 ounces sliced white button mushrooms (about 1 cup)

  • 4 large cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)

  • 1 teaspoon kosher salt

  • 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)

  • 1/4 cup heavy whipping cream

  • 2 tablespoons grated Parmesan cheese

  • 2 teaspoons freshly grated lemon zest

  • Additional salt and pepper to taste

  • Additional Parmesan cheese for serving, if desired

 

 

AND THIS IS WHAT YOU DO......

  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
     

  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
     

  3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
     

  4. 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.


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