Kitchen

One Pot Pasta Primavera

Written by Corey Urbanek

Spring is almost here! And with the spring weather, comes spring vegetables!

Veggies like asparagus, broccoli, and peas are all in season during the spring, so you’re likely to find some good looking produce at your local grocery store. I always look forward to this time of year, because it means more healthy eating, more fresh ingredients, and more selection!

This recipe combines some of those fresh veggies, pasta and cheese – and turns it into a quick and easy dinner. And it only requires one pot – which means fewer dishes when it’s all said and done. (And who doesn’t love that?)

Pasta Primavera Finished Product

Here’s what you’ll need:

– 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
– 1 cup sliced white button mushrooms
– 4 large cloves garlic, minced
– 1/4 teaspoon crushed red pepper flakes (you can adjust this measurement for more or less 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
– 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

How To:

Start by putting all these things in one big pot: broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper.

Turn that on high heat, and drizzle the olive oil over the top.

Pasta Primavera Ingredients

Once it comes to a boil, grab your tongs and get ready! Set a timer for 7 minutes, and start tossing constantly. (Yes, you will need to toss the whole time!)

Once the 7 minutes is up, add the peas, parsley, cream, Parmesan and lemon zest. Continue to toss everything together for another 1-2 minutes, or until the pasta is cooked and the veggies are tender.

Take the pot off the heat. Most of the liquid will have evaporated, but if some is left, don’t worry. That will just make a delicious sauce! Let everything cool for a few minutes – that will help thicken the sauce. (And it will prevent you from burning the roof of your mouth!)

Season with more salt and pepper if needed, and more Parmesan cheese if you prefer. (But really, who turns down more cheese?)

There you have it! An easy pasta dish loaded with veggies. And only one pot to clean! What could get better than that? Enjoy!

Pasta Primavera

About the author

Corey Urbanek

I was born and raised in Cedar Rapids, Iowa, but have since been transplanted to Kearney, thanks to my husband, Bryce. We met while attending UNK, and ended up settling here in town. We’re also excited for this coming summer, as we’re expecting a set of twins, due in late June or early July 2015!

Growing up, I participated in everything fine arts – from band, to choir, to theater. (Yes, I play several instruments, including piano, French horn, mallet percussion, a little guitar, and I sing.) I earned a Music Business degree at UNK, but when I graduated during the recession, arts jobs were few and far between. So I took a position at NTV News, and have been there for the past 7 years in various roles. (Yes, that’s where I met Leslie Means!)

In my free time, I still love anything music, especially finding new songs and artists. But my other big passion is food! As my husband can tell you, I’m obsessed with the Food Network (I’ll even watch episodes I’ve seen already.) He’s often my guinea pig for new recipes – but he doesn’t seem to mind, as long as he gets fed! I’m excited to share some of those recipes with all of you, and I hope you enjoy them!