Description

Savor this One-Pot Spring Vegetable Pasta! Quick & fresh, it combines seasonal veggies for a deliciously easy meal. Try it today!

Ingredients

Scale

12 oz of pasta (penne or farfalle)

2 tablespoons of olive oil

1 medium onion, diced

3 cloves of garlic, minced

1 cup of cherry tomatoes, halved

1 cup of asparagus, cut into 1-inch pieces

1 cup of peas (fresh or frozen)

2 cups of vegetable broth

Salt and pepper to taste

1 cup of spinach leaves

1/2 cup of grated Parmesan cheese

Fresh basil for topping

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Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the cherry tomatoes, asparagus, and peas to the pot. Stir well and let cook for about 5 minutes.

Add the pasta and vegetable broth, stirring until everything is well combined. Raise the heat to bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the pasta is al dente.

Remove the pot from heat and gently fold in the spinach leaves and grated Parmesan cheese.

Plate the pasta and top with fresh basil and an extra sprinkle of Parmesan. Enjoy warm.

Notes

One-Pot Spring Vegetable Pasta is a vibrant dish that encapsulates the essence of spring with bright seasonal flavors and time-efficient cooking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian

Nutrition

Serving Size: 4 servings
Calories: 320
Sugar: 4g
Fat: 10g
Carbohydrates: 50g
Fiber: 6g
Protein: 12g