Guys, I made this one pot pasta primavera on Sunday and it’s already gone. Yup, it’s that good. And would you believe me if I told you it was good for you? I know what you’re thinking: Pasta during 👙 season?!?!
Thanks to the rise of Atkins during my high school years, I viewed pasta as Public Enemy #1. But I’m older and wiser now and I’ve gotten a grip on my food phobias. So when San Giorgio asked me to create a recipe with their linguine, I jumped at the chance to show pasta can be👙-friendly. And with this ingredient list, we can all agree this pasta primavera is clean eating comfort food at its finest 👌
Ready?
- Homemade vegetable broth (Courtesy of the last time I had a cold)
- San Giorgio Linguine
- Baby Broccoli
- Asparagus
- Salt + Pepper + Red Pepper Flakes
- Garlic
- Unsweetened Plain Almond Milk (To give the pasta primavera a creamy sauce with 0% guilt)
Oh and in case you’re still uneasy about pasta (I’ve been there), 40 of San Giorgio’s pasta products — from ziti to spaghetti to rigatoni — are now Non-GMO Project Verified, the most trusted sign that a product is produced through best practices for GMO avoidance. Over 200 pasta products from Ronzoni®, Creamette®, San Giorgio®, American Beauty®, Prince® and Skinner® now carry the non GMO Project Verified logo. Do pasta right and whip up this one pot pasta primavera. Oh, and only one pot to clean?! That’s amore 😍
- 8 oz. linguine
- 1 lb. baby broccoli, chopped in 2 inch pieces
- 1 lb. asparagus, trimmed and chopped in 2 inch pieces
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. red pepper flakes (I used more because I like the heat 🔥 so ½ tsp is just a suggestion, you do you)
- 4 garlic cloves (I used the frozen cubes)
- 4 cups vegetable broth (low sodium)
- 2 tbsp. olive oil
- ½ cup unsweetened plain almond milk
- Toss in the linguine, baby broccoli, asparagus, salt, pepper, red pepper flakes, garlic cloves and vegetable broth into a large pot. Drizzle the olive oil on top.
- Heat on medium-high until the broth begins to boil.
- Using tongs, continuously toss the pasta and veggies for about 10 minutes.
- Work through the pain and hand cramping.
- Once most of the liquid is absorbed, add in the almond milk and toss to thoroughly coat.
- Heat for another 2 minutes and let the pasta sit off the heat for about 3 minutes to let the sauce thicken.
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This post was sponsored by San Giorgio®. All opinions my own.
This looks amazing! I love only having to dirty one dish 🙂 It makes the cleaning up process so much easier!