One-Pot Pasta Primavera
Info
SERVINGS: 4-6
PREP:
10 min
COOK:
10 min
TOTAL:
20 min
INGREDIENTS
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4 cups low-sodium vegetable broth
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8 oz linguine, uncooked
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1 small onion, halved and sliced thin
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1 lb broccoli crowns, cut into large florets (~2 cups)
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1 1/2 lb asparagus, ends snapped off and cut into 2-inch pieces
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4 oz sliced white button mushrooms (~1 cup)
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4 lg cloves garlic, minced
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1/4 tsp crushed red pepper flakes (less for milder heat; more to increase heat)
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
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2 Tbsp olive oil
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3/4 cup frozen peas
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1 small handful fresh parsley, chopped (about 1/2 cup chopped)
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1/4 cup heavy whipping cream
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2 Tbsp grated Parmesan cheese
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2 tsp freshly grated lemon zest
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Additional salt and pepper to taste
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Additional Parmesan cheese for serving, if desired
INSTRUCTIONS
- 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.
- 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, 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.
- 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.
Categories
- Main Dishes
- Pasta
- Vegetarian