Creamy One Pot Primavera Pasta with Peas, Zucchini, and Spinach

This one pot primavera pasta is cooked in a light lemon cream sauce and loaded with fresh summer veggies, like peas, zucchini, and baby spinach. It’s a total no-fuss weeknight meal for the whole family.

#DinnerGoals

If only every night of the week could look like this!

Mostly it’s pots and cutting boards and used measuring cups on every crevice of my countertops.

Sometimes pans of roasted veggies on the floor.

It’s not pretty, but it is very very real life.

Instagram culture would be shocked.

Look, I love a well lived in kitchen (<– to put it lightly) as much as the next gal, but the reality of intern year is that, more often than not, I’ll be getting home AT dinnertime. And not a minute before.

So dinner has to be FAST.

And NOW.

And MINIMAL CLEAN UP.

Maybe some of you can relate?

Bonus if it includes all of Remy’s favorite veggies (zucchini and peas, FTW! Also spinach, in theory, but with only four teeth, none of which are molars, it’s a little difficult for her to chew.).

I’m beginning to realize that one pot pasta is KEY to our survival.

I mean, I’m pretty sure even the.boy could make it if I pre-chopped the veggies for him and left very detailed instructions. And that’s saying something.

There are probably a gazillion recipes for one pot pastas on the internets these days, but what makes this one extra special is the light lemony parmesan cream sauce that coats the noodles and takes it over the edge from good to great.

And don’t we all deserve a little bit of greatness (+ clean kitchens) in the middle of our workweeks?

Yes. Yes we do.

Creamy One Pot Primavera Pasta with Peas, Zucchini, and Spinach

 

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This one pot primavera pasta is cooked in a light lemon cream sauce and loaded with fresh summer veggies, like peas, zucchini, and baby spinach. it's a total no-fuss weeknight meal for the whole family.

Yield: 4 servings

Ingredients

• 2 tbsp olive oil
• 2 cups water
• 2 cups vegetable broth
• ¾ cup heavy cream
• 1 lb cavatappi pasta
• 4 cloves garlic, minced
• 5 oz baby spinach
• 1 zucchini, cut into ¼-inch cubes
• ½ lb frozen peas
• ½ tsp salt, plus more to taste
• 1 cup finely grated parmesan cheese, plus more for serving
• juice of 1 lemon

Instructions

1. In a large pot, combine the olive oil, water, vegetable broth, heavy cream, pasta, garlic, baby spinach, zucchini, peas, and salt. Bring to a boil over medium-high heat. Lower heat slightly and simmer until pasta is cooked to desired consistency and liquid has thickened, about 10-15 minutes, stirring frequently.
2. Stir in the parmesan cheese and lemon juice. Season to taste with salt and black pepper. Serve warm.

Notes

An Eats Well With Others Original

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