Ease into the week with this ridiculously fast and easy One Skillet Pappardelle Pasta Primavera – perfect for a Meatless Monday dinner.
I love Meatless Mondays. Or Tuesdays through Sundays for that matter. They’re so easy! Nothing to have to remember to pull out of the freezer to thaw. No grill or oven to preheat. No braising, broiling, roasting or grilling. And no worrying whether it will be tough – or too pink inside.
Oh, and of course, there’s all of that important environmental stuff and the fact that people who eat more plant-based meals tend to be healthier overall.
But let’s just focus on the fact that it’s Monday, and we’re coming off the weekend, and we’re all busy, and we need easy for dinner tonight. Plus, sometimes on a Sunday night, I just really don’t like to write long, involved recipes and blog posts.
Enter – One Pan Pappardelle Pasta Primavera.
Pappardelle pasta is one of my favorites – nice, thick pasta pieces with a good bite. I always feel like I’m making something restaurant-worthy when I cook with pappardelle, so I stock up on it whenever I stop at Trader Joe’s.
This recipe tastes kind of Friday night fancy, but I assure you – it’s a 15-minute meal that totally cooks in one skillet. I love to pack as many fresh, spring vegetables into it as I can (it is Meatless Monday, after all), and they’re all so happy to share the skillet with a light, lemon cream sauce.
So. Pretty. What is it they say about tasting the rainbow? Who needs meat anyway?
- 1 leek light green parts only, sliced lengthwise and washed well
- 1 tablespoon olive oil
- zest and juice of 1 lemon
- 2 1/2 cups low sodium chicken broth
- 8 ounces dry pappardelle pasta
- 1/2 pound fresh asparagus tough ends snapped off and cut into 1 1/2-inch pieces
- 1 roma tomato seeded and cut into 1-inch pieces
- 1-15 ounce can quartered artichoke hearts not marinated, drained
- 1/4 cup mixed fresh herbs parsley, chives, basil, oregano – or any combination, chopped
- 1/2 cup light cream
- salt and pepper to taste
- grated Parmesan cheese optional
- Slice the leek halves crosswise into thin pieces.
- Heat the olive oil in a sauté pan, and sauté the leeks until they just start to turn golden.
- Add the lemon zest, lemon juice, chicken broth, and pasta. Stir to break up the pasta and cover with the liquid.
- Reduce the heat to medium- low, and cover with a lid.
- Let pasta cook for about 8 minutes, or until almost al dente.
- Add the sliced asparagus, tomatoes, and artichoke hearts on top of the pasta, and cover again to finish cooking – about 2-3 more minutes.
- When the pasta is al dente, stir everything together, add the herbs and cream, and stir again to combine.
- Season with salt and fresh ground pepper.
- Serve immediately, with grated parmesan cheese if desired.
Do you like to keep it easy on Mondays, or do you love to cook no matter what day of the week it is?