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 ½ lb or 680g

• 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

  ¾ cup or 101g

• Parsley

  Raw

  ½ cup or 30g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid (yields 2 cups whipped) or 60g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt, and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies are tender. Remove from heat.
4. Note: Much of the liquid will have evaporated, but not all. Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
5. Enjoy!

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