One-Pan Pasta Primavera

Serves: 6

This recipe works best with Dry Italian Pasta. If you use 12 ounces of pasta, use 4 1/2 cups of water in the recipe. Feel free to change or add vegetables to this mixture. If they are not the quick-cooking type of vegetables, saute them ahead of time in the same pan and remove them before preceding with the recipe. When pasta is cooked, add the vegetables back in before serving. Chili oil is 1 tablespoon of dried red chili flakes in 1/8 cup of olive oil. Keeps up to 2 weeks in the fridge. Short or string pasta will work as well as whole-wheat pasta.



Ingredients:

1 tablespoon olive oil
16 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes in oil
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oils, plus more for serving
coarse salt and freshly ground pepper
5 cups vegetable stock or water
freshly grated parmesan cheese, for serving

Directions:

Heat 1 tablespoon olive oil in a large shallow pan. Add onions, tomato garlic, and red pepper flakes. Break pasta and add to the pan, add 2 teaspoons salt, and stock/water in a large straight-sided skillet.
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated about 9 minutes. When pasta is almost cooked, add broccoli, zucchini, asparagus, and green peas.
Mix the bread crumbs, chopped cashews, and nutritional yeast together and sprinkle on top before serving.



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Vegan Italian / Vegan Italian