One Pot Pasta With Peas
One Pot Pasta With Peas is an easy pasta primavera 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!
Servings: 4
Calories: 361kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Makes 4 servings, about 6 cups.
Swirls of Flavor Recipe Tips
- You can make this recipe with your favorite spring vegetables
- Boil the pasta and vegetables until the pasta is al dente or longer if you prefer your pasta texture to be more tender
- Make this recipe with just asparagus and leeks for an asparagus pasta primavera
- Substitute grated Parmesan cheese for the shaved Parmesan cheese
- Substitute penne for the whole wheat penne
- Prefer not to use white wine? Just substitute additional vegetable broth for the white wine.
- Chicken broth can be used in place of the vegetable broth
Nutrition
Calories: 361kcal | Carbohydrates: 48g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1292mg | Potassium: 269mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2086IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 4mg