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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
A pasta that's full of veggies? Sign us up! This easy one-pot pasta comes together quickly and gets your daily veggies in. We use some of our favorite classic veggies for primavera, but use what you have! Throw in some broccoli or squash or some greens like kale and spinach. Nothing is a bad idea here. The pasta is still creamy and comforting and everything else you want your pasta dishes to be. The shrimp cooks quickly, so don't add it until you feel your pasta is almost done cooking!
Looking for primavera recipes? Try our Primavera Stuffed Chicken. It's a site favorite!
Have you made this? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
medium red onion, thinly sliced
- 1
red bell pepper, thinly sliced
- 1 cup
halved cherry tomatoes
- 1
zucchini, cut into half-moons
- 1
yellow squash, cut into half-moons
- 3
cloves garlic, minced
- 1 lb.
fettuccine
- 3 1/2 cups
water
- 2 cups
half-and-half
- 1 tsp.
dried oregano
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
- 1 lb.
shrimp, peeled and deveined
- 3/4 cup
freshly grated Parmesan
Freshly basil, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onions, bell peppers, tomatoes, and squashes. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Step 2Add pasta, water, half-and-half, oregano, salt, pepper, and red pepper flakes and season with salt and pepper. Bring to a boil, and cook for 15 minutes. Add shrimp and cook until shrimp is opaque and pasta is al dente, 3 to 5 minutes more. Stir in Parmesan.
- Step 3Top with basil before serving.
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