Easy One Pot Pasta Primavera Recipes

EASY ONE POT PASTA PRIMAVERA

Steps:

• Heat a large skillet over medium high heat and add the spaghetti noodles and hot water, along with the salt, pepper and garlic.
• Cover and let boil until the pasta is about half cooked and some liquid remains.
• Remove the lid and add the zucchini, mushrooms, and carrots and toss well, covering the skillet again for several minutes until the vegetables soften.
• Add the frozen peas and corn, cherry tomatoes, parmesan and heavy cream and toss well, cooking for 1-2 more minutes until a creamy sauce forms and all the vegetables are soft.
• Serve immediately with more shaved parmesan and fresh parsley and basil.

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY

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!

ONE-POT PASTA PRIMAVERA

Steps:

• Heat oil in a Dutch oven or large nonstick skillet over medium-high heat. Add the onion, zucchini, and bell pepper and cook, stirring frequently, until the vegetables just start to soften (about 5 minutes).
• Stir in the Prego® Traditional Italian Sauce and vegetable broth until well mixed, then stir in the penne noodles, making sure they are evenly submerged in the liquid. Bring to a boil and reduce heat to medium.
• Cook, uncovered, stirring occasionally until the pasta is al dente (about 15 minutes). Garnish with fresh basil leaves and Parmesan cheese (if desired).