Go Back
Print

One Pot Pasta with Veggies

Course Main Course
Prep Time 2 minutes
Cook Time 15 minutes
Servings 8

Ingredients

  • 1 pound of linguine that's about 16 ounces
  • 1/2 small onion finely diced
  • 2 cups of broccoli florets
  • 1 cup of chopped zucchini
  • 1/2 cup of chopped asparagus
  • 1/2 cup of frozen green peas
  • 4 1/2 cups of chicken or vegetable broth
  • 4 cloves of garlic minced
  • 1 teaspoon of crushed red pepper adjust to your taste
  • 1 teaspoon of paprika
  • 2 teaspoons of dried oregano
  • 2 teaspoons of sea salt adjust to your taste
  • 1 teaspoon of freshly ground black pepper adjust to your taste
  • 1/2 cup of Mascarpone cheese
  • 1/2 cup of heavy cream
  • 1/2 cup of chopped Italian parsley
  • 1/2 cup of shredded Parmesan cheese
  • 1/2 cup of shaved Parmesan cheese

Instructions

  • In a big, deep Dutch oven, throw in the uncooked pasta, veggies, broth, garlic, crushed red pepper, paprika, dried oregano, salt, and pepper. Give it a good stir.
  • Bring everything to a boil, cover it up, and let it cook on medium heat for 12-15 minutes. Don't forget to stir halfway through!
  • Take off the lid and mix in the Mascarpone, heavy cream, and parsley. Sprinkle with shredded Parmesan cheese and Parmesan cheese shavings.
  • Serve it up warm and enjoy your quick, veggie-packed meal!