Quick Pantry Pasta Primavera
Quick Pantry Pasta Primavera
Ingredients
- 12 ounces pasta, any short shape like penne or rotini
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1/2 cup vegetable broth
- 1/2 cup frozen peas
- 1/2 cup canned artichoke hearts, quartered, drained and chopped
- 2 cups fresh spinach, packed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in the canned diced tomatoes (undrained), vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 4
Add the frozen peas and chopped artichoke hearts to the skillet. Cook for 2-3 minutes, or until the peas are heated through.
⏱️ 3 min
- 5
Add the fresh spinach to the skillet, stirring until it wilts, which should take about 1-2 minutes.
⏱️ 2 min
- 6
Add the drained pasta to the skillet with the vegetable mixture. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Pantry Pasta Primavera
Ingredients
- 12 ounces pasta, any short shape like penne or rotini
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1/2 cup vegetable broth
- 1/2 cup frozen peas
- 1/2 cup canned artichoke hearts, quartered, drained and chopped
- 2 cups fresh spinach, packed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in the canned diced tomatoes (undrained), vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 4
Add the frozen peas and chopped artichoke hearts to the skillet. Cook for 2-3 minutes, or until the peas are heated through.
⏱️ 3 min - 5
Add the fresh spinach to the skillet, stirring until it wilts, which should take about 1-2 minutes.
⏱️ 2 min - 6
Add the drained pasta to the skillet with the vegetable mixture. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with grated Parmesan cheese and fresh chopped basil.
⏱️ 1 min