Description
A delightful one-pot pasta dish featuring fresh spring vegetables and a creamy sauce, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 12 ounces penne or fusilli pasta
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup green beans, trimmed and halved
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest (optional)
- Fresh basil or parsley for garnish
Instructions
- Begin by preparing your vegetables: trim and chop the asparagus, halve the green beans, mince the garlic, and finely chop the onion.
- In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat until melted and shimmering.
- Add the chopped onion and cook for 3-4 minutes until it becomes translucent but not browned. Stir in the minced garlic and let it cook for about 30 seconds until it’s fragrant.
- Add the chopped asparagus and green beans, stirring for 2-3 minutes.
- Next, incorporate the dry pasta into the pot, followed by the broth. Bring it to a gentle boil.
- Cover with a lid and let it simmer for around 10 minutes, stirring occasionally.
- After 10 minutes, stir in the peas and the half-and-half or cream. Cover again and let it cook for another 4-5 minutes until the pasta is tender and the sauce is creamy.
- Remove from heat and mix in the grated Parmesan cheese until melted and smooth.
- Garnish with fresh chopped basil or parsley and serve immediately.
Notes
Use fresh vegetables for the best flavor. Store leftovers in the fridge for up to 3 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg