My family loves pasta, but I do not love washing all the dishes that usually go along with it: large pot to boil pasta, colander to drain it in, and then a separate pot to prepare the finished dish. So – I was very excited to try Barilla’s new Pronto™ pasta, which cooks in one pan and doesn’t need draining. Last night I made my version of pasta primavera, using Pronto™ cut spaghetti, frozen peas, and a leftover ear of corn cut off the cob. You could add just about any kind of cooked vegetables on hand, and even cubed leftover or rotisserie chicken. Dinner in one pot, pronto!
ONE-POT PASTA PRIMAVERA
Makes 6 servings
1 box (12 oz) Barilla Pronto™ Cut Spaghetti
3 ¼ cups cold water
1 chicken bouillon cube
¾ cup heavy cream
¼ cup water
½ cup finely grated parmesan cheese
1 cup frozen peas
Juice from one lemon
Freshly ground black pepper (about ¼ teaspoon)
¼ cup chopped basil
Optional: ½ cup toasted slivered almonds, up to 1 cup leftover cooked vegetables (corn, zucchini, asparagus and broccoli all work well)
Add pasta, 3 ¼ cups cold water and bouillon cube to a large pot or deep skillet. Turn heat to high, and cook until water has evaporated. (About 10 minutes from the time the water comes to a boil.). Turn off heat. Stir in heavy cream, ¼ cup water, parmesan cheese, frozen peas, other cooked vegetables (if using), lemon juice and pepper. Stir in basil and toasted almonds, if using.
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IMPORTANT NOTICE: As a Potluck blogger, I received samples of Barilla Pronto™ pastas and sauces to review.