One Pan Orecchiette Pasta Primavera
This recipe was contributed by Anne Danahy from Craving Something Healthy, as part of the Healthy Aperture blogger partnership.
One Pan Orecchiette Pasta Primavera
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large cloves of garlic 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
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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.
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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.
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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.
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Stir the mixture and if desired, add the cream, or if the sauce seems too thick, add a bit more chicken broth or water.
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Season with salt and pepper to taste
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Serve immediately, passing parmesan cheese at the table if desired.
