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One-Pot Farfalle Primavera

One-Pot Farfalle Primavera
PREP TIME
15 min
COOK TIME
20 min
YIELDS
4 servings

Creamy and packed with green veggies-this one-pot pasta is super-easy to make.

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Ingredients

2
Tbsp extra-virgin olive oil
2
cloves garlic, chopped
8
oz farfalle pasta (bowtie; see note)
Kosher salt
bunch asparagus (about 6 oz), trimmed and cut into 1-inch pieces
7
oz small broccoli florets (from 1 medium head; about 3 ½ cups)
cup frozen peas, thawed
3
oz cream cheese, cut into pieces, at room temperature
cup heavy cream
2
Tbsp chopped fresh basil, plus additional for serving
½
tsp grated lemon zest
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Directions

Notes

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

Step 1

Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn’t clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.

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