Description
Cook fresh spring vegetables and pasta together in a single pot for a flavorful, creamy meal with minimal cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup water
- 1 cup half-and-half or milk
- 8 ounces dried linguine or spaghetti, broken in half
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup chopped fresh artichoke hearts (canned or jarred, drained)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth, water, and half-and-half. Bring the liquid to a simmer.
- Add the dried pasta to the pot. Stir well to submerge the pasta.
- Cook, stirring frequently to prevent sticking, for about 8 minutes, or until the pasta is nearly tender.
- Stir in the asparagus and artichoke hearts. Continue to cook, stirring often, for another 3 to 5 minutes, or until the asparagus is tender-crisp and the pasta is cooked through. The liquid should reduce to a creamy sauce consistency.
- Remove the pot from the heat. Stir in the frozen peas, Parmesan cheese, and lemon juice. The residual heat will warm the peas.
- Season generously with salt and pepper. Stir in the fresh parsley.
- Serve immediately with extra Parmesan cheese on top.
Notes
- If the sauce seems too thick as it cooks, add a splash more broth or water.
- Use any combination of tender spring vegetables you prefer, such as thinly sliced radishes or sugar snap peas.
- For a richer sauce, substitute heavy cream for the half-and-half.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 6
- Protein: 25
- Cholesterol: 25