Description
This incredible one-pot pasta dish combines tender-crisp spring vegetables with al dente pasta in a luscious, creamy sauce, all made in a single pan. It’s the perfect weeknight savior for a delicious and easy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 shallot, minced (or 1/2 small onion, minced)
- 2 cloves garlic, minced
- 1 lb short pasta (penne, fusilli, rotini)
- 4 cups vegetable or chicken broth (low sodium)
- 1 cup chopped asparagus (1-inch pieces)
- 1/2 cup fresh or frozen green peas
- 2 cups fresh baby spinach
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- Salt and freshly ground black pepper to taste
Instructions
- In a large, deep pot or Dutch oven, heat olive oil over medium heat. Add minced shallots and cook until softened (2-3 minutes). Stir in minced garlic and cook for 1 minute until fragrant. Add asparagus and sauté for 3-4 minutes. Season with salt and pepper.
- Stir in uncooked pasta, then pour in broth, ensuring pasta is mostly submerged. Bring to a boil, then reduce heat to a simmer, cover, and cook for 8-10 minutes, stirring occasionally.
- Stir in green peas and spinach. Continue to simmer, uncovered, stirring frequently until pasta is al dente and most liquid is absorbed (3-5 minutes).
- Remove from heat. Stir in heavy cream, Parmesan cheese, parsley, and chives. Taste and adjust seasoning. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins