One-Pot Pasta Primavera

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Onions

  Raw

  1 small or 70g

• Broccoli

  Raw

  1 lb or 454g

• Asparagus

  Raw

  1 lb or 453g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  8 tbsp or 30g

• Heavy whipping cream

  Fluid

  4 tbsp or 60g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large pot over high heat, combine the vegetable broth, spaghetti, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt, and pepper. Drizzle with olive oil.
2. Bring the mixture to a boil, then set a timer for 7 minutes, tossing constantly with tongs.
3. After 7 minutes, add the peas, parsley, heavy cream, half of the Parmesan, and lemon zest. Cook, tossing constantly, for 1-2 minutes until the pasta and vegetables are tender. Remove from heat.
4. Let the pasta sit for a couple of minutes to cool and thicken. Adjust seasoning with additional salt and pepper if needed. Garnish with the remaining Parmesan cheese.
5. Serve and enjoy!