20 Minute One Pot Pasta Primavera Recipes

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ONE-POT PASTA PRIMAVERA WITH SHRIMP

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



One-Pot Pasta Primavera with Shrimp image

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.

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)

20-MINUTE ONE-POT PASTA PRIMAVERA

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



20-Minute One-Pot Pasta Primavera image

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

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

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY

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



One-pot Pasta Primavera Recipe by Tasty image

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

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

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