30 Minute Skillet Pasta Primavera {Video}

30 Minute Skillet Pasta Primavera is a creamy one pot pasta that’s loaded with spring veggies.  It’s a healthier take than the classic and the whole family will love it!

**This post was originally published March 19, 2015.  I updated the photos and recipe slightly and added a video.

Back when my oldest son was a baby some 15 long years ago, I became a stay-at-home mom.  Food Network had just gotten popular, and Rachel Ray’s 30 Minute Meals show was one of my favorite shows.  I marveled at how quickly she cooked, and I wondered if I could ever be that fast.

I am faster in the kitchen today, but I hate doing dishes.  Do you remember how many dirty pots and pans Rachel Ray racked up cooking that food in 30 minutes?  I figured it would take a clean up crew 30 minutes just to do the dishes.  She has a clean up crew, but I don’t.

What I love about this 30 Minute Skillet Pasta Primavera is that not only can you make it in a flash, but it’s made all in one pot.  Do the math, and that means you only have one pot to wash.

That’s my kind of math. 🙂

The big surprise about one pot pasta meals is how creamy they are.  If you think about it, it makes perfect sense.  You’ve encountered recipes that instruct you to reserve some of the pasta water to add back into the dish after you’ve drained the pasta, right?  The water contains starch from the pasta, which helps coat the pasta and give the dish a silky, creaminess.

The sauce in this dish is just that — creamy — but it’s not from a huge amount of heavy cream that most pasta primavera dishes have.   I only added 1/4 cup of half ‘n half here (you can use heavy cream instead), to keep things healthy and because I don’t like overly rich food.  If you do, you can definitely swap out some of the water for more cream.

This 30 Minute Skillet Pasta Primavera is packed with spring produce, which I can’t get enough of.  I also added some lemon juice, lemon zest, and fresh basil to brighten up the flavors and make the produce shine.  Don’t forget the parmesan, too!

This is a healthy, satisfying dish that’s on the table in 30 minutes with only one pot to wash!  Friends, you just can’t beat that.

Recipe Tips

  1. The veggies may be prepped in advance to make this meal go even faster!  You can also swap out the ones I’ve used for others that are in season or your favorites.  Add chicken or other animal protein if desired!
  2. If you like a richer pasta, substitute more of the water with half ‘n half or cream.
  3. I remove the veggies from the pot before adding the liquid and pasta to keep them from overcooking.  This also helps them retain their pretty green color!

It’s 30 Minute Thursday, where you gain access to even more 30 minute meals from some of my blogging friends. Click the links below to see their amazing dishes!

One Pot Teriyaki Chicken and Rice by The Recipe Rebel

30 Minute Pad Thai by Bake. Eat. Repeat

Arugula and Prosciutto Puff Pastry Pizza by Pumpkin ‘n Spice

30 Minute Shrimp Scampi by My Kitchen Craze

Savory Waffles with Roasted Broccoli and Cauliflower by Floating Kitchen

Crispy Baked Black Bean Sweet Potato Tacos by She Likes Food

20 Minute Healthy Taco Salad by Kristine’s Kitchen

 

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30 Minute Skillet Pasta Primavera Skillet

30 Minute Skillet Pasta Primavera is a creamy one pot pasta that’s loaded with spring veggies.  It’s a healthier take than the classic and the whole family will love it!

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 8 ounces mushrooms, stems removed and sliced
  • 1/2 lb. asparagus, tough stems removed, cut into 1″ pieces on the bias
  • 1 large leek, white and light green parts only, sliced into half moons
  • 1 cup fresh or frozen peas, thawed if frozen
  • 3 cloves garlic, minced
  • 4 cups water
  • 8 ounces dried pasta (I used orrechiette)
  • 1/4 cup heavy cream or half and half
  • Zest and juice of 1 lemon
  • 1/3 cup freshly grated parmesan cheese
  • chopped basil or parsley for garnish, optional
  • salt and pepper, to taste

Directions:

  1. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and pinch of salt and sauté until browned and somewhat softened, about 5 minutes.
  2. Add the remaining tablespoon of oil to the pan, and add the asparagus, leek, peas, and garlic, and sauté until the asparagus is crisp tender, about 2-3 minutes. Place the veggies in a bowl and set aside.
  3. Add the stock to the pot and scrape any bits from the bottom of the pan. Add the pasta, heavy cream, and lemon juice, and stir. Bring to a boil, and cook at a high simmer until the pasta is tender, about 12 minutes depending on the type of pasta used. Stir the veggies into the pot during the last few minutes of cooking time for the pasta so the flavors can meld together. When the pasta is finished cooking, there will still be some liquid that hasn’t been absorbed — it will be absorbed as the pasta sits after cooking.
  4. Stir in the parmesan cheese and lemon zest, and taste. Season with salt and pepper as needed. Garnish with parsley if desired, serve and enjoy!

Recipe Notes:

  • I separated the veggies from the dish until the end of cooking time to prevent them from being overcooked. They retain a greener color this way as well!
  • You can swap out the pasta and veggies I’ve used for your favorite!  For a protein boost, add chicken or other animal protein.
  • Prep the veggies in advance to make this meal go even faster!

Recipe Source:  Flavor the Moments

// All images and text ©.

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