Perfect one-pot pasta.
With the classic flavors of pasta primavera but a simpler cooking method, this is a favorite weeknight meal that could also be fancy enough to share with company. The adults in my family like this with an additional squeeze of lemon and crushed red pepper on top, while the kids prefer it plainer. I love using frozen veggies plus one fresh zucchini since it cuts way down on the prep time while still adding a variety of colors and flavors.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6 to 8
INGREDIENTS
- 1 pound fettuccini or linguini
- 1 pound frozen veggie medley (green beans, carrots, corn, and peas)
- 1 medium zucchini, ends discarded and thinly sliced (about ¼ inch thick)
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup reduced-sodium chicken stock or vegetable stock
- ½ cup grated Parmesan cheese, plus more for serving (optional)
- ½ teaspoonfine sea salt
- Lemon wedges, cracked black pepper, and/or crushed red pepper for topping (optional)
METHOD
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions, setting a timer for the lower end of the cooking time minus 4 minutes. (So, if it says the pasta cooks in 10 to 12 minutes, set the timer for 6 minutes.)
- Add the frozen veggies and zucchini to the pasta and stir. Set the timer for 4 minutes more.
- Drain the pasta and vegetables and return them to the pot.
- Add the butter, cream, chicken stock, Parmesan, and salt to the pot and toss to gently combine with the pasta.
- Serve the pasta with your choice of toppings, cutting up the noodles for younger kids as needed.
DAIRY-FREE: Omit the butter and cream.Toss with 2 tablespoons olive oil and dairy-free Parmesan or nutritional yeast.
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