One Pot Spring Pasta is a quick, easy, and scrumptious way to pack in loads of spring vegetables into a one pot pasta kids love!!
Spring is the best time of year for so many reasons. In addition to sunshine and longer days, the city turns gorgeous with all the spring flowers and grasses … AND all the fresh produce arrives!
And, it’s all the delicious green produce too. Lettuces, peas, asparagus’, leeks, green onions, chives, all at their peak in the year. This One-Pot Spring Pasta is my shoutout to Spring deliciousness.
Adapted from a vegetarian one-pot pasta, I added in extra veg and some sausage for protein. The best discovery of this dish is that it is truly ONE-pot.
You need to use a large pot to accommodate broth and cream to cook the pasta, however, it is snap to clean up.
I used chicken herb sausage as my protein, that being said, adding in shredded pieces from a rotisserie chicken right before eating or crisping up some tofu for it would be wonderful too!
The vegetables can be easily substituted and when making this the last time I completely forgot to add the green onions. I didn’t miss them so feel free to make this recipe your own. I do like the amount of vegetables it calls for as I don’t feel guilty in not serving a salad with.
All in all, dinner on the table in less 30 minutes sounds dreaming to me when I only have one pot to clean afterwards.
We also adore these One Pot Roasted Red Pepper Pasta for a quick family recipe, and this this fun Bacon Mushroom Swiss Burger Pasta recipe which is packed with finely chopped spinach for another wholesome pasta dish.
- 4 to 5 herbed sausage of your choice I used herbed chicken sausage made fresh at the meat counter at my local grocer, casings removed
- 1 cup peas either 1 cup frozen or 1 cup fresh from approx. 1 pound of pea pods
- 1 bunch of asparagus trimmed, and sliced into 1/2" pieces
- 1 tsp olive oil
- 5 garlic cloves
- 3 scallions green onions, thinly sliced
- 2 leeks white and light green part only, trimmed and thinly sliced
- 1 medium shallot I used a white shallot, but the purple ones work fine too
- 1 tsp crushed red pepper
- 1 pound spaghetti noodles broken in half
- 4 cups reduced sodium chicken broth
- 1 cup heavy cream
- 1/2 tsp kosher salt plus more for seasoning
- 2 tbsp chopped chives
- 1/4 freshly grated Parmigiano-Reggiano cheese plus more for serving
In a pot set to medium, add sausage and cook stirring to break up into small bits until almost all pink is gone. Add garlic, scallions, leeks, and shallots, and cook for 4-6 minutes until vegetables soften.
Add stock, cream, spaghetti, crushed red pepper, and 1/2 tsp of salt and bring to a boil. Partially cover, reduce heat to low and cook, stirring occasionally, for 5 minutes.
Add asparagus and peas. Cook, stirring occasionally, for 4-5 minutes until added vegetables are tender yet crisp and pasta is tender.
Remove from heat. Stir in chives and 1/4 cup of cheese. Season to taste.
Serve with additional cheese on side.
Adapted from: Creamy One-Pot Spaghetti with Leeks