20 Minute One Pot Pasta Primavera Recipes

20-MINUTE ONE-POT PASTA PRIMAVERA

20-Minute One-Pot Pasta Primavera image

You'll love these numbers on a busy weeknight: 20 minutes and 1 pot are all it takes to get this tasty pasta primavera on the table.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 6

Ingredients

2 cups bite-size pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup tightly packed torn baby spinach leaves
2 cups halved cherry tomatoes
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
1/4 tsp. black pepper

Steps:

Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

ONE-POT PASTA PRIMAVERA WITH SHRIMP

One-Pot Pasta Primavera with Shrimp image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Categories 22-Minute Meals Quick and Healthy Quick & Easy Spring Pasta Garlic Broccoli Green Bean Shrimp Tomato Pea Parmesan Dinner Seafood Shellfish

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Steps:

Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY

One-pot Pasta Primavera Recipe by Tasty image

Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley

Provided by Indiana Fawcett

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 cups broth, of your choice
10 oz linguine, uncooked
10 oz broccoli floret
1 lb asparagus, chopped into 1-inch (2 cm) pieces
1 small onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
salt, to taste
pepper, to taste
1 teaspoon olive oil, to taste
4 oz mushroom, sliced
¼ cup heavy whipping cream
½ cup grated parmesan cheese
3 tablespoons fresh parsley, finely chopped

Steps:

In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
Add the mushrooms and bring to a boil.
Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams

ONE-PAN PASTA

One-Pan Pasta image

It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 10

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Steps:

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

INSTANT POT® PASTA PRIMAVERA

Instant Pot® Pasta Primavera image

A quick, healthy side dish in the Instant Pot®. I serve it with baked chicken thighs!

Provided by Melanie

Categories Main Dish Recipes Pasta Pasta Primavera Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons salted butter
1 small yellow onion, chopped
2 cloves garlic, minced
ground black pepper to taste
1 medium lemon, juiced
⅓ cup Marsala cooking wine
½ (16 ounce) package tri-color rotini pasta
1 ½ cups water, or as needed to cover
2 (12 ounce) packages frozen stir-fry vegetables
salt to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 42.2 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 4.6 g, Protein 8 g, SaturatedFat 2.6 g, Sodium 316.2 mg, Sugar 4.9 g

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