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One-Pot Spring Green Pasta

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

This one-pot spring green pasta is the perfect dish to use your fresh spring green produce for! #sponsored

I’m so stinkin’ excited for Spring. The weather has finally warmed up enough to stay above 60 and sometimes reaching beyond 70 degrees. I love the abundant sunshine and LIFE springing up all over the place. The cherry blossoms have been out for a bit but probably won’t be around much longer. I was happy that I could catch them again this year with friends visiting. All the plants around our house are budding and I can’t wait to get to the grocery store to take stock of all the fresh produce that’s in season now.

Anyway, so I seriously loathe boiling water. I love pasta but boiling water always seems to take foreverrrrr. I can never time it correctly either. I’m always done with everything but the pasta way before the water is even boiled. With the pronto pasta, you don’t have to boil water so one-pot meals are golden! Just throw everything in the pot and the pasta is done in like 13 minutes or so. Love!

This one-pot spring green pasta is the perfect dish to use your fresh spring green produce for! #sponsored

This one-pot spring green pasta is the perfect dish to use your fresh spring green produce for! #sponsored

This one-pot spring green pasta is the perfect dish to use your fresh spring green produce for! #sponsored

One-Pot Spring Green Pasta

This one-pot spring green pasta is the perfect dish to use your fresh spring green produce for! 
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
Author: Julie Chiou

Ingredients

  • 1 large leek, rinsed and sliced (see note below)
  • 1 pound asparagus, cut into short 1-inch segments
  • 1 box of Barilla® Pronto™ Pasta, I used the penne
  • 3 cups vegetable broth
  • 1 cup of frozen peas, thawed
  • 3 tablespoons finely chopped sundried tomatoes

Instructions

  • In a large pot or heavy-bottom pot (like a dutch oven), sauté leeks and asparagus until leeks are softened.
  • Add pasta to the pot, stir around then add vegetable broth.
  • Bring liquid to a boil, cover, and cook for 13-15 minutes, or until pasta is cooked through.
  • Add the peas then stir in the sundried tomatoes.
  • Let pasta sit for 10 minutes to let the remaining liquid, if any, absorb.
  • Serve warm.

Notes

To clean leeks, slice the leeks then add them to a large bowl of water and let soak for 5 minutes, agitating them around in the water every now and then. Any dirt will sink to the bottom of the bowl.
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Recipe Rating




instalacje_elektryczne

Friday 24th of April 2015

I love this kind of pasta with seasonal vegetables, it's my favourite part of the summer.

Kelly - Life Made Sweeter

Friday 17th of April 2015

One pot meals are my favorite! Love all the spring veggies in here, it looks amazing!

Gaby

Thursday 16th of April 2015

This pasta is calling my name! I love one pot meals!

Maria

Wednesday 15th of April 2015

Oh yum! I love this recipe :)

Heather Christo

Wednesday 15th of April 2015

this looks awesome! Maybe if I make a batch, the rain will back off around here??