Creamy Veggie One-Pot Spaghetti

If you’re looking for an easy weeknight meal with whatever is lying around your kitchen, this is the right recipe for you! There’s many different one-pot pasta recipes out there, and you can pretty much tailor the recipe to any ingredients you have on hand. I happen to have zucchini and broccoli, but you could use mushrooms, bell peppers, artichokes, onions, olives, spinach, asparagus, and the list goes on! This particular recipe has a creamy sauce, just using a small amount of half and half with freshly grated parmesan cheese.  The herbs give it a freshness that just brings the whole dish to life, that you’ll forget you made it all in one pot!

 

creamy veggie one pot spaghetti

creamy veggie one pot spaghetti

 

Creamy Veggie One-Pot Spaghetti

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Yield: 4-6 servings

Ingredients

6 1/2 cups water

12 ounces whole wheat spaghetti

2 zucchini, quartered and sliced

2 cups broccoli 3 garlic cloves, minced

3 sprigs fresh thyme, minced

1/3 cup parmesan cheese, freshly grated

1/4 cup half and half

1/4 cup fresh basil, thinly sliced

kosher salt and fresh ground pepper to taste

optional: sprinkle of hot red pepper flakes

toppings: more parmesan cheese and fresh basil

 

Instructions

Bring the water to a boil in a large stockpot. If using whole wheat pasta, add the spaghetti first and allow to boil for 3 minutes before adding the  zucchini, broccoli, garlic, thyme, salt and pepper. *If using regular pasta, feel free to add ingredients all at once. (Whole wheat pasta tends to need a few minutes longer to cook than regular).

Once all the ingredients are added, reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in parmesan, half and half, basil, and hot pepper flakes if desired. Feel free to add more salt and pepper to taste. Top with a sprinkle of parmesan and more fresh basil if desired. Serve immediately.

 

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