Description
This easy one-pot pasta recipe is bursting with fresh spring flavors and comes together in under 30 minutes. Enjoy a creamy, comforting meal with minimal cleanup.
Ingredients
- 1 tbsp olive oil
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 8 oz (225g) short pasta (penne, rotini, farfalle)
- 3 cups (720ml) vegetable or chicken broth
- 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup (75g) fresh or frozen green peas
- 2 cups (60g) fresh spinach
- 1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1/2 tsp lemon zest
- Salt and freshly ground black pepper to taste
- Optional: squeeze of fresh lemon juice
Instructions
- In a large, deep pot or Dutch oven, heat olive oil over medium heat. Add shallots and cook until softened, 2-3 minutes. Add garlic and cook for 1 minute until fragrant.
- Add pasta and broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring every 1-2 minutes, for 8-10 minutes or until pasta is almost al dente and most liquid is absorbed.
- Stir in asparagus and peas. Continue to simmer, uncovered, stirring occasionally, for 3-5 minutes, or until vegetables are crisp-tender and pasta is al dente.
- Stir in fresh spinach and cook just until wilted, about 1 minute.
- Remove from heat. Stir in Parmesan cheese, parsley, basil, and lemon zest. Season with salt, pepper, and a squeeze of lemon juice if desired. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins