One Pot Creamy Pesto Pasta
Herbaceous and full of flavor, this One Pot Creamy Pesto Pasta is the ultimate weeknight comfort food! Made in one pot, it’s quick, nutritious, and ready in minutes.
Servings: 8 servings
Ingredients
- 1 Tablespoon olive oil
- 1/2 small onion diced
- 4 cloves garlic minced
- 16 ounces dry rotini pasta
- 1/2 cup asparagus chopped
- 1 cup zucchini chopped
- 4 1/2 cups chicken or vegetable broth
- 1 teaspoon crushed red pepper + more or less to taste
- 2 teaspoons dried oregano
- 2 teaspoons sea salt + more or less to taste
- 1 teaspoon freshly ground black pepper + more or less to taste
- 1/2 cup pesto homemade or store-bought
- 1/2 cup frozen green peas
- 1 cup Parmesan cheese shredded
- 1/3 cup heavy cream
- Optional: fresh oregano or basil for garnish
Instructions
- In a large, deep dutch oven, heat the olive oil over medium heat. Add the onions, and sauté 2-3 minutes or until translucent. Add the garlic, and stir just until fragrant. Add in the uncooked pasta, asparagus, zucchini, broth, crushed red pepper, dried oregano, salt, and pepper. Stir to combine.
- Bring the ingredients to a boil. Cover, and cook on medium heat for 12-15 minutes, stirring halfway through.
- Remove the lid, and stir in the pesto, peas, Parmesan cheese, and heavy cream until well combined.
- Garnish fresh oregano or basil, and serve warm.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 49g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 1430mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 2mg