One-Pot Farfalle Primavera
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 453
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 51
- Sodium
- 516
- Total: 35 min
- Active: 35 min
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces farfalle pasta (bowtie; see Cook's Note)
Kosher salt
1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces
7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups)
2/3 cup frozen peas, thawed
3 ounces cream cheese, cut into pieces, at room temperature
1/3 cup heavy cream
2 tablespoons chopped fresh basil, plus additional for serving
1/2 teaspoon grated lemon zest
Directions
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
Cook’s Note
The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.