Description
This delightful one-pot pasta features vibrant spring vegetables like crisp asparagus, sweet peas, and tender spinach in a creamy, savory sauce. It’s a quick and easy weeknight meal that delivers maximum flavor with minimal cleanup.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 12 oz short pasta (penne, rotini, cavatappi)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 5 oz fresh spinach
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese (or 2–3 tbsp nutritional yeast for dairy-free)
- 2 tbsp chopped fresh parsley or basil
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
- Pour in vegetable broth and add the dried pasta. Stir well to submerge the pasta. Bring to a rolling boil, then reduce heat to a simmer. Cover, leaving a slight crack, and cook for 10-12 minutes, stirring occasionally, until pasta is nearly al dente.
- Add asparagus pieces and frozen peas to the pot. Continue to simmer, uncovered, for another 5-7 minutes, stirring gently, until pasta is al dente and vegetables are crisp-tender. Most of the liquid should have been absorbed, forming a creamy sauce.
- Remove from heat. Stir in fresh spinach, lemon zest, lemon juice, grated Parmesan cheese (or nutritional yeast), and fresh herbs. The residual heat will wilt the spinach.
- Taste and season with salt and freshly ground black pepper as needed. Serve immediately and enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins