One-Pot Pasta Primavera
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Race the Clock
Three Farm Daughters
Ditch the dishes with this easy one-pot pasta recipe bursting with springtime freshness! Tender-crisp asparagus, zucchini and peas share the pot as your pasta cooks, taking the madness out of the method for a stress-free dinner prep.
Next, it’s as simple as draining the lot before draping it in a delicate sauce of lemon, fresh herbs and creamy ricotta. Get ready for everyone eating their veggies and asking for seconds.
3 cloves Garlic, peeled and cut into quarters
1 lb Asparagus, woody ends trimmed and cut into 1 inch pieces
1 ½ cups frozen Peas
2 small Zucchinis, cut into 1 in cubes
⅓ cup Olive Oil
Zest & juice of 1 Lemon
½ cup Parmesan
1 cup Ricotta
½ cup fresh Basil, torn
½ cup fresh Mint leaves, torn
Bring a large pot of salted water to a boil and toss in your quartered garlic cloves. Allow garlic to infuse into boiling water for 3 minutes.
Next, add the zucchini and asparagus along with the pasta.
Bring back to a rolling boil and cook until cavatappi is al dente and veggies are tender, around 11 minutes - adding the frozen baby peas for the final 1 minute of cooking time.
While the pasta is cooking, mix the parmesan, oil and lemon zest in a small bowl and season to taste. Set aside.
Before draining the pasta and veggies, reserve 1 cup of the cooking water and set aside. Strain the water, and quickly return the cooked cavatappi and vegetables back into the pasta pot with ½ cup of the cooking water.
Return pot to a low heat and pour the lemony parmesan dressing over the cooked veggies and pasta, stirring constantly for 1 minute until a glossy sauce forms.
Remove from heat promptly after 1 minute to avoid overcooking, adding an extra splash of cooking water if desired.
To serve, transfer pasta to a serving dish and scatter with generous dollops of creamy ricotta and handfuls of the torn fresh mint and basil. Drizzle lightly with oil and spritz with lemon juice, grating over more parmesan and lemon zest if desired.