One Pot Springtime Pasta Primavera, is an easy pasta recipe bursting with the flavors of springtime vegetables. Pasta cooks together in one pot with sugar snap peas, asparagus, leeks and seasonings, forming a light buttery broth-like sauce. Perfect for a springtime dinner!
Pasta Primavera Recipe
Yes! Spring is officially here! Finally! I just won’t mention that we actually had snow last week and a frost the other night. We just won’t talk about it and pretend that it didn’t happen! But the forecast for tomorrow is 83 degrees and sunny, go figure!
Leeks, asparagus and snow peas are classic spring vegetables and I love seeing them appear at the farmers market. They are a sure sign that winter is finally behind us.
So let’s celebrate spring’s arrival by cooking up some 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 broth-like sauce. Don’t you just love those one pot recipes?
Perfect for springtime! Perfect for Meatless Monday!
Actually, our penne primavera is perfect for any day!
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Ingredients you will need to make this recipe
- whole wheat penne pasta
- vegetable broth or chicken broth
- sugar snap peas
- white wine OR additional vegetable broth
- dried marjoram
- kosher salt
- lemon zest
- shaved Parmesan cheese
One Pot Recipes
Once you cook a One Pot recipe you’ll wish every recipe was a One Pot recipe! Cooking all the ingredients together in one pot makes for a quick, easy and delicious dinnertime. Take the stress out of those busy weeknight dinners and make it a One Pot recipe night!
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One Pot Springtime Pasta Primavera, is an easy pasta recipe bursting with the flavors of springtime vegetables. Pasta cooks together in one pot with sugar snap peas, asparagus, leeks and seasonings, forming a light buttery brothy sauce. Perfect for springtime!
- 8 ounces uncooked whole wheat penne pasta
- 1 large leek, white and light green parts only, sliced, 1 1/2 cups
- 3 cups vegetable broth, chicken broth or water
- 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 vegetable broth
- 1 Tbs. chopped garlic, about 3 large cloves
- 1 tsp. dried marjoram
- 1 tsp. kosher salt
- 1/4 tsp. pepper
- 1 Tbs. lemon zest
- shaved Parmesan cheese
In pot with tall sides, preferably a non-stick pot, combine pasta, leeks, broth, asparagus, sugar snap peas, butter, wine, garlic, marjoram, kosher salt and pepper.
Bring to a boil over medium-high heat.
Boil 10 minutes or until pasta is al dente and a brothy sauce has formed, stirring occasionally.
Sprinkle with lemon zest and serve with shaved Parmesan cheese.
Makes 4 servings, about 6 cups.