Creamy Angel Hair Primavera - One Pot Recipe!
An easy one pot cappellini (angel hair) pasta recipe full of spring and summer veggies - this recipe is super flexible so you can use whatever you've got available! It all comes together in one pot and cooks super fast for a quick and easy midweek meal.
Ingredients
- olive oil , for cooking
- 2 shallots (or 1/2 large red onion), thinly sliced
- 3 cloves garlic, crushed
- mixed vegetables for sauteing- I like to use of broccolini (tenderstem broccoli), red pepper, asparagus. zucchini (courgette) and corn (chopped fresh from the cob)., see notes for guidance on quantity
- 1 cup (150 g) fresh cherry tomatoes, halved
- 9 oz (250 g) dried angel hair pasta
- 3 cups (700 ml) vegetable or meatless chicken style stock
- ½ cup (120 ml) heavy (double) cream
- 1 teaspoon dried thyme
- ½ teaspoon dried tarragon
- 1 lemon, zested
- 1-2 handfuls spinach, kale or other leafy greens
- 1 cup (100 g) pecorino cheese, grated
Instructions
- In a wide shallow casserole dish or saute pan, heat a layer of olive oil and saute the shallots and other vegetables for 5-6 minutes. We want the shallots to be soft, and tougher greens like asparagus and broccoli should be bright green and starting to soften.olive oil, 2 shallots (or 1/2 large red onion), mixed vegetables for sauteing- I like to use of broccolini (tenderstem broccoli), red pepper, asparagus. zucchini (courgette) and corn (chopped fresh from the cob).
- Add the dried herbs and garlic, saute for a few moments until fragrant.1 teaspoon dried thyme, 1/2 teaspoon dried tarragon, 3 cloves garlic
- Place the dried pasta, tomatoes and lemon zest over the top of the veggies and pour the vegetable stock and cream over the top. Use a spatula to press down on the pasta, and move some of the veggies from the bottom of the top, to make sure the pasta is immersed in liquid.1 cup fresh cherry tomatoes, 9 oz dried angel hair pasta, 3 cups vegetable or meatless chicken style stock, 1 lemon, 1/2 cup heavy (double) cream
- Cover and cook for 5-6 minutes* or until the pasta is cooked through. Then add the cheese and greens to the pan. Stir until the cheese is melted through and the greens are wilted. *As the pasta cooks, lift the lid to stir it regularly and break up any clumps of pasta that are forming. Assess the liquid levels as you go, and adding more stock if the pan dries up before the pasta is cooked. You want it to still be fairly liquidy by the time the pasta is finished cooking - it will thicken up surprisingly fast.1-2 handfuls spinach, kale or other leafy greens, 1 cup pecorino cheese
- Serve immediately. Because the sauce will thicken up very quickly, it's important not to let this sit out for too long.
Notes
Quantity of vegetables - As a guide I recommend using just enough veggies to to come halfway up the side of your saute pan when raw. (Don't worry, they will shrink down when cooked, making space for the pasta.) Less is fine too, and if you have less veggies for sauteing you could consider adding more tomatoes and/or fresh greens.
Leftovers can be stored in the fridge, be sure to add some milk or water before reheating to loosen it back up again.