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One-Pot Primavera Pasta

188

  • Prep Time10 min
  • Total Time20 min
  • Makes4 servings
A plate of one-pan primavera pasta with cherry tomatoes and peas and asparagus and broccoli sprinkled with parmesan with a black and steel fork resting in it the pasta

(Photo: Roberto Caruso; photo research: Gracia Soenarjo)

Chatelaine Triple Tested

You can make this bright pasta with just one pan. (Enough said, right?)

Ingredients

  • 3 cups water

  • 1 cup 10% cream

  • 400 g spaghettini

  • 1 yellow zucchini, thinly sliced

  • 2 cups broccoli florets

  • 1/2 cup chopped green beans

  • 4 garlic cloves, minced

  • 1/4 cup butter

  • 1/2 tsp salt

  • 1 cup cherry tomatoes, halved

  • 1/2 cup frozen peas, thawed

  • 1/2 cup grated parmesan

  • 1 tbsp lemon zest

  • 1/2 cup finely chopped fresh basil

  • 1 lemon, cut into wedges

Instructions

  • COMBINE water with cream, spaghettini, zucchini, broccoli, green beans, garlic, butter and salt in a very large frying pan. Boil over medium-high, stirring often, until pasta has absorbed most of the liquid, 6 to 8 min. Stir in tomatoes, peas, cheese and lemon zest. Cook for 1 min. Sprinkle with basil. Serve immediately with a squeeze of lemon overtop.

Chatelaine Quickies: One pot pasta

Nutrition (per serving)

Calories 658, Protein 24g, Carbohydrates 88g, Fat 24g, Fibre 6g, Sodium 612mg.
Excellent source of Vitamin C.

Get more fresh spring pasta recipes.

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