One Pan Orecchiette Pasta Primavera
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large garlic cloves minced
- 1 medium zucchini quartered lengthwise and then sliced into 1/2 inch thick slices
- 1/4 cup sun dried tomatoes packed in oil and herbs, sliced into julienne slices
- 1 tablespoon Italian Seasoning herb mix
- 2 1/2 cups orecchiette pasta or other small shaped pasta
- 2 1/2 cups low sodium chicken broth
- 3/4 pound thin asparagus tough ends snapped off and tips and stems cut into 1-inch pieces
- 4 cups baby spinach lightly packed
- salt and pepper to taste
- optional 1/2 cup cream, parmesan cheese to pass at the table
Instructions
- Heat oil in a large sauté pan on medium high heat, and sauté onion, garlic and zucchini until light golden. Add sun dried tomatoes and Italian herb mix. Stir to combine.
- Add dried pasta and chicken broth, stirring to combine everything. Bring the mixture to a boil, and then reduce heat to low, cover, and let simmer for about 10 minutes.
- When pasta is just about tender, place asparagus and spinach on the top of the pasta and cover to let the spinach wilt and asparagus cook until just tender, about 2 more minutes.
- Stir the mixture and if desired, add the cream, or if the sauce seems too thick, add a bit more chicken broth or water.
- Season with salt and pepper to taste
- Serve immediately, passing parmesan cheese at the table if desired.
Nutrition
Calories: 295kcalCarbohydrates: 50gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 85mgPotassium: 996mgFiber: 6gSugar: 8gVitamin A: 3636IUVitamin C: 27mgCalcium: 110mgIron: 5mg
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