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.
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/07/creamy-one-pot-primavera-pasta-with-peas-zucchini-and-spinach.html