Simple One-Pot Pasta Primavera

Simple One-Pot Pasta Primavera

Ingredients:

1 tablespoon of oil

1 red bell pepper, chopped

1 cup of carrot matchsticks

1½ teaspoons of salt (lessen if using salted broth)

2 cloves of garlic, minced

1 teaspoon of Italian seasoning

¼ teaspoon of black pepper

3 cups of low-sodium vegetable or chicken broth

1½ cups of heavy cream

4½ cups of penne pasta (approx. 410 grams or 14.5 ounces)

1 small zucchini, sliced after halving lengthwise

1 cup of small broccoli florets

1 cup of frozen peas

2 cups of fresh spinach, chopped

½ cup of freshly grated Parmesan cheese (skip for a vegetarian version)

Directions:

Warm oil in a sizable skillet over medium-high flame. Toss in the chopped bell pepper and carrot matchsticks, sautéing until they’re just tender yet crisp.

Season with salt, minced garlic, Italian seasoning, and black pepper, and cook for an additional minute to blend the flavors.

Pour in the broth and cream, then bring the mixture to a gentle simmer. Mix in the penne, zucchini, and broccoli.

Lower the heat to medium, letting it cook and stirring occasionally without a lid for about 5 minutes. Then, cover the skillet and keep cooking, stirring now and then, until the pasta reaches an al dente texture.

Take the skillet off the heat, and stir in the peas, chopped spinach, and Parmesan cheese. Cover it again, letting everything sit for around 2 minutes or until the peas have heated through and the spinach has softened.

Serve this vibrant and creamy pasta primavera hot, enjoying the simplicity of a nutritious meal all from one pot.