Like I said last time, I’ve decided it’s spring. And today, Seattle actually agrees with me!!! 70 DEGREES!!!! and PURE SUN! Not a cloud in the sky!! Shocking I know. I’m celebrating with an easy, one pot dish that only takes 15 minutes to make so I can go outside and enjoy the fresh air. Ergo: One Pot Spring Pasta Primavera.
Light and fresh, all this dish requires for substance and flavor are some spring vegetables tossed with olive oil and lemon juice…and of course parmesan cheese. Gotta have the cheese. Top with a little fresh ground black pepper and you’re in business!
Also, did I mention that this One Pot Spring Pasta Primavera recipe is all made in one pot? The title might give it away but in case you didn’t see it…ONE POT! My FAVORITE kind of meal. Makes cooking and clean up SO much easier. You don’t even take anything out of the pot to a plate or bowl to add back in later. Literally just. one. pot. The best right?
Basically, you have no excuse. You just have to make this and you’ll be so happy you did. One Pot Spring Pasta Primavera on the back porch in 15 minutes with a glass of vino? YES PLEASE!Print
- 8 oz parpadelle pasta
- 2 tablespoons olive oil
- 2 cups asparagus spears (about 1 inch long)
- 2 garlic cloves, minced
- 1 cup snap peas
- 1 cup frozen peas
- 1 tablespoon lemon juice
- 3 cups chicken stock
- 1 cup skim milk
- 1 cup cherry tomatoes, sliced vertically
- 1/2 cup freshly grated parmesan cheese
- In a large skillet, heat olive oil over medium high heat. Add asparagus spears and sauté for 5 minutes.
- Add garlic, snap peas and lemon juice to the pan and sauté for 1 minute, until garlic is fragrant.
- Add pasta, chicken stock and skim milk. Stir to combine and bring to a boil. Reduce to a simmer, add frozen peas, cover and cook for about 6 minutes, or until al dente.
- When pasta is cooked, add parmesan cheese and cherry tomatoes. Stir to combine and serve immediately.