One Pot Veggie Pasta Recipes

LOADED VEGGIE PASTA

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Loaded Veggie Pasta image

Steps:

Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions.
Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid.
Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water.
Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute.
Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed.
Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil.

Ingredients

Kosher salt and freshly ground black pepper
One 16-ounce box gemelli pasta
1 cup 1-inch slices asparagus
1 cup snap peas
1 cup 1-inch segments green beans
2 tablespoons olive oil
2 tablespoons salted butter
1 tablespoon chili flakes
1 cup whole cherry tomatoes
2 cloves garlic, sliced
3/4 cup white wine
1 cup baby spinach
1 cup fresh shaved Parmesan
1/4 cup torn fresh basil leaves

ONE-POT HAM AND VEGGIE PASTA

This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.

Provided by lutzflcat

Categories Main Dish Recipes Pork Ham

Time 45m

Yield 6

Number Of Ingredients 14

One-Pot Ham and Veggie Pasta image

Steps:

Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g

Ingredients

1 tablespoon olive oil
2 ½ cups cubed fully cooked ham
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
salt and pepper to taste
4 cups low-sodium chicken broth
1 ¼ cups fat free half-and-half
¼ cup all-purpose flour
1 (16 ounce) package farfalle (bow tie) pasta
2 cups frozen peas and carrots
½ cup grated Parmesan cheese
chopped parsley for garnish

ONE-POT VEGGIE PASTA

Clipped from an old issue of Parade magazine, this easy and healthy pasta dish truly is cooked all in one pot!

Provided by loof751

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

One-Pot Veggie Pasta image

Steps:

Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

Nutrition Facts : Calories 518, Fat 14.6, SaturatedFat 8.3, Cholesterol 37.5, Sodium 456.4, Carbohydrate 76, Fiber 5.8, Sugar 6.6, Protein 21.4

Ingredients

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

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