Healthy Pasta Primavera
It’s a green day!
How awesome is spring produce? Crispy vegetables like asparagus, nutritious broccoli, and peas making an aspect of this nutritious and Healthy Pasta Primavera. An easy recipe in a one pot that can be done with minimal preparation.
Let’s have a quick word about this recipe. I will just keep it short cause I know that you-readers- have a lot of things to do and also maybe you don’t like all my words all the time every day.
This casserole– I mean one-pot Healthy Pasta Primavera-cooks fast. Less fuss and mess. I just saw this recipe on Pinterest. Caught my interest knowing it’s a one-pot meal. This is a kind of meal that after preparation you can feel comfortable while doing other stuff like watching TV or just relaxing while meal cooks itself.
You just put the seasoned pasta, broccoli, asparagus, and peas together in a large pot and drizzle it with olive oil. When it started boiling you can start tossing. After 7 minutes add the remaining ingredients until the vegetable and pasta come out tender.
Take note- It won’t take a few minutes before adding the peas and parsley, ended with heavy whip cream and sprinkle Parmesan cheese to make it delicious.
And now you eat because I know you are hungry! This is the reason why we choose to cook easy Healthy Pasta Primavera One Pot meal for a busy weeknight.
If you like this one-pot Healthy Pasta Primavera you might also like this Italian Chicken and Rice Recipe in One Pot and Ready in 45 Minutes and Instant Pot Minestrone with Pasta.
Use heavy, roomy pot for stirring and tossing.
Use long handed thong to keep you away from heat.
When it starts boiling stir and toss constantly.
- 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
- Put 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 started boiling, 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 vegetable appear tender. Remove from heat.
- Note that much of the liquid will evaporate, 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.