Sunday, August 30, 2015

One-Pot Pasta Primavera

Here's an excellent way to get all your veggies in one pot for dinner. As usual you can use what you have on hand and substitute veggies. This yummy dish is ready in no times and the leftovers reheat nicely.
  • 12 ounces linguine
  • 3 plum tomatoes, coarsely chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 yellow squash, cut into 1/2-inch pieces
  • 1/2 small onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 (32-ounce) container vegetable stock
  • 1/4 cup olive oil
  • 1 3/4 teaspoons salt
  • 1 cup frozen edamame
  • 1/4 cup chopped fresh basil
  • 1/2 cup nooch (nutritional yeast)

Place the pasta in the bottom of a large deep skillet.

Scatter the tomatoes, asparagus, yellow squash, onion and garlic over the pasta.

Add the broth, oil and salt and bring to a boil.

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. Add the edamame and heat through.

Remove from the heat; stir in the basil and sprinkle with the cheese.



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