Jump into spring with the freshness of this one-pot-wonder dish! Al dentepasta mixes with spring vegetables such as green peas and asparagus, creamed together with some fresh garlic-herb goat cheese. It's a delicious way get vegetables in your kids' diet — or your own — and using goat cheese instead of heavy cream or butter helps save on calories. If you want to add even more nutrition and color, include sliced carrots, sugar snap peas or sliced bell peppers.
All of the cooking in this recipe takes place in one large stock pot, so cleanup takes almost no time. This vegetarian recipe works well for for a family or a group of friends who are trying to eat a little healthier. For extra flavor, garnish with a slice or lemon or lemon juice to brighten the dish. This meal comes together so quickly, you'll be at the table ready to eat in just 30 minutes.
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Cooktop Cove
One-Pot Cheesy, Garlicky Pasta with Spring Veggies
4 to 6
10 minutes
15 minutes
25 minute
One 16-ounce box large shell pasta, white or whole grain
4 cups vegetable broth
1/2 cup white wine
1 pound asparagus, cleaned, trimmed and cut into 1-inch pieces
One 8 1/2-ounce can sweet peas, drained
One 4-ounce log garlic-herb goat cheese
1/4 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
Kosher salt and freshly ground black pepper
In a large pot or stockpot, combine the pasta, vegetable broth, wine, asparagus and peas.
Bring to a boil, reduce heat to medium, and allow the ingredients to simmer.
As the pot simmers, stir occasionally, until the pasta is cooked and the vegetables are tender, about 10-12 minutes.
Drain off most of the excess liquid if needed (a little bit is OK). Reduce heat to medium-low, and add the goat cheese and Parmesan cheese to the pot.
Stir frequently until the cheese is melted and the dish is hot all the way through.
Season with salt and pepper.
Remove from the heat, and add half of the pine nuts, stirring to distribute them evenly in the pasta.
Serve pasta in individual bowls, and garnish with remaining pine nuts.
