Yes! Spring is officially here! Finally! I just won’t mention that there’s another snowstorm predicted for this week. We just won’t talk about it and maybe it won’t happen! In the meantime, let’s celebrate spring’s arrival by cooking up One Pot* Springtime Pasta Primavera, a pasta filled with the flavors of an abundance of springtime vegetables. As the pasta cooks, so do the vegetables and seasonings, forming a light buttery brothy sauce. Perfect for springtime! Perfect for Meatless Monday**! Actually perfect for any day!
One Pot Springtime Pasta Primavera
8 ounces uncooked whole wheat penne pasta
1 large leek, white and light green parts only, sliced, 1 1/2 cups
3 cups chicken broth**
8 ounces asparagus, trimmed, cut in 2-inch pieces, 2 cups
6 ounces sugar snap peas, 2 cups
4 Tbs. butter
1/4 cup white wine OR additional chicken broth
1 Tbs. chopped garlic, about 4 large cloves
1 tsp. dried marjoram
1 tsp. kosher salt
1/4 tsp. pepper
1 Tbs. lemon zest
shaved Parmesan cheese
2. Bring to a boil over medium-high heat.
3. Boil 10 minutes or until pasta is al dente and a brothy sauce has formed, stirring occasionally.
4. Sprinkle with lemon zest and serve with shaved Parmesan cheese.
Makes 4 servings, about 6 cups.
*Are you loving the One Pot method of cooking? Click on the link below for another fabulously delicious One Pot recipe!
One Pot Penne Pomodoro
**For Meatless Monday just substitute vegetable broth for the chicken broth!