I love this recipe, based on foodiecrush’s One-Pot Skinny Pasta Primavera. I’ve tweaked it to feed my family, and to fit our preferences, but it’s lovely both ways. You can read the original recipe below.
There’s no pre-cooking of the pasta, which by definition, is awesome. I do roast Brussels Sprouts, because GodhelpmeIlovethem – it adds a little time, but doesn’t really add work. But skipping that ingredient is totally cool, too. There’s just enough light sauce in this to coat the whole dish, but the dill and lemon are the really bright flavors that are actually featured, and the “cream” is anything but heavy. The dairy can be substituted for almond milk, if needed, or you can simply up the volume of broth you’re using. The dish works well with cold-weather veggies (I use the aforementioned Brussels Sprouts, and LOVE them), or spring/summer options (I also use asparagus when available, and you can throw in red bell pepper or fresh corn, if you feel so inclined). Not a fan of mushrooms or sprouts? Nix’em and sub them out. Most veggies can be purchased in ready-to-eat versions, marginally more expensive, but already trimmed and cleaned.
Of course, if you just really really miss having a little meat in your dinner, you can always slice up a sautéed chicken breast or add some shrimp to the pot.
Now, heads up! My
horde dear sweet family inhales this, so I start out at baseline making a double batch of this, even if we’re just eating for a day (I triple it for two days). Your family may be happier if you just follow the recipe, but if in doubt, scale up!
- 2 Tb olive oil
- 1 lb Brussels Sprouts (ends trimmed)
- 1 lb linguine noodles (you can use Whole Wheat, if desired)
- 1 leek, cleaned and thinly sliced
- 1 broccoli head (or about ½ lb of broccoli florets)
- ½ lb asparagus
- 8 oz pre-sliced crimini mushrooms
- 5 cloves garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup vegetable broth or chicken stock (may add more for textural preference)
- 1.5 tsp salt
- 8 fresh thyme sprigs, pulled off the woody stems
- 1 cup frozen peas
- 1 lemon, juiced and zested (you can zest it directly into the pot, if you like, so don’t worry about doing it ahead of time)
- ½ cup grated Parmesan
- ½ cup fresh dill leaves, roughly chopped
- Put your Brussels sprouts on a jelly roll pan, and coat with the olive oil, then sprinkle with salt and pepper to taste. Roast at 400 degrees for 40 minutes, stirring once in between.
- While the sprouts roast, add all the ingredients from noodles through thyme (not peas, lemon, Parmesan or dill) into a large pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8 minutes, stirring occasionally as the pasta softens.
- Add peas, and stir, turning heat down to low if it isn’t already.
- By this time, your Brussels sprouts should be about ready. Add them to the pot when they are, and cook for another 2-3 minutes.
- Stir in lemon juice and zest, parmesan cheese, and dill. The sauce will be light, but will thicken slightly as it cools on the plate.
- Serve with Parmesan cheese and more dill sprigs, if desired. Serve yourself a glass of wine (or a milkshake, or a mouthful of canned whipped cream, whatever makes you happy!), and congratulate yourself on having planned this meal days ago, and making it happen so freaking quickly tonight. With or without the Brussels sprouts.