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!

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