This one-pot Olive Garden-inspired pasta is perfect for busy weeknights

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What’s better than a one-pot meal? How about a one pot pasta that’s so full of vegetables, it’s basically a salad? This one-pot, Olive Garden-inspired spiralized primavera pasta is the perfect way to make use of that spiralizer you bought but used only once. With this recipe, you can use it to make a delicious and decadent pasta just a little bit healthier. As an added benefit, using one pot means there’s plenty of space in the dishwasher for the spiralizer attachments. Of course, if you don’t have this tool, you can use a food processor with a spiralizer attachment, or just slice the vegetables into thin strips with a sharp knife.
Also, the white wine is optional, though most of it cooks off. Alternately, you could substitute a few tablespoons of lemon juice, some vegetable stock, or simply use a little more of the cooking water if you’re making a virgin version.
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Cooktop Cove
One-pot Olive Garden-inspired spiralized primavera pasta
6
25 minutes
35 minutes
1 hour
1 carrot, spiralized
2 zucchinis, spiralized
1 yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon herbs de Provence
2 teaspoons sea salt, separated
1 pound spaghetti
15 cherry tomatoes, sliced
1 teaspoon red pepper flakes
2 tablespoons butter
¼ cup white wine
½ cup Parmesan cheese, grated
Bring a large pot of water to a boil. Add 1 teaspoon of the sea salt and the spaghetti. Cook 5-7 minutes. Drain and set aside, reserving ½ cup of the water.
Add the olive oil, garlic and herbs de Provence to the pot, and return it to the heat. Cook until fragrant.
Add the carrot, zucchinis, and bell peppers. Sauté until softened, about 15 minutes.
Add the pasta back to the pot with the cherry tomatoes, red pepper flakes, butter, white wine and reserved water.
Bring to a simmer, and cook 4-7 minutes, or until the pasta is fully cooked.
Remove the pot from the heat, and add the Parmesan cheese. Stir and serve immediately.
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