One Pot Pasta Primavera
One Pot Pasta Primavera cooks in about 10 minutes and tastes incredible. The sauce is really flavorful and light, so you won't feel guilty about eating it!
Servings: 6
Ingredients
- 5 cups vegetable broth
- 12 ounces tri-color spiral pasta uncooked
- 1 small onion halved and sliced thin
- 1 pound broccoli crowns cut into bite-sized pieces
- 2 small zucchini sliced
- 8 ounces sliced white button mushrooms
- 4 large cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan
- Salt and pepper to taste
- Additional Parmesan cheese for serving
Instructions
- In a large stock pot add the broth through the spices (every thing except for the cream, cheese, and addition cheese and salt and pepper for serving). Stir well to combine. Bring the mixture to a boil over medium high heat and cook, stirring often until the noodles are al dente (about 10 minutes).
- Remove from the heat and stir in the cream and the Parmesan. Let the mixture sit for 5 minutes before stirring again and serving with additional cheese and salt and pepper to taste.
Notes
- The keys to the pasta "one pot wonders" is to stir a lot so that nothing sticks to the bottom of the pot and to keep an eye on the amount of liquid you have.
- You want to have a little liquid left on the bottom of the pan when the noodles are cooked, so if this means you need to add a little more broth then be sure to do that.
- A little liquid left is great, because it will continue to thicken and becomes your sauce.
- Add the cream after removing from the heat to prevent curdling.
Nutrition
Serving: 1 of 6 servings | Calories: 470kcal | Carbohydrates: 56g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 1677mg | Potassium: 673mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1683IU | Vitamin C: 77mg | Calcium: 290mg | Iron: 2mg
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