One Pan Orecchiette Pasta Primavera

5 from 1 vote

Prep Time15

Cook Time15

Course: dinner

Cuisine: Italian

Servings: servings

Calories: 295kcal

1 tablespoon olive oil
1 medium onion diced
2 large garlic cloves minced
1 medium zucchini quartered lengthwise and then sliced into ½ inch thick slices
¼ cup sun dried tomatoes packed in oil and herbs, sliced into julienne slices
1 tablespoon Italian Seasoning herb mix
2 ½ cups orecchiette pasta or other small shaped pasta
2 ½ cups low sodium chicken broth
¾ 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 ½ cup cream, parmesan cheese to pass at the table

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.