One-Pot Pasta Primavera with Shrimp
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving Size: 1 serving
  • Calories: 305
  • Fat: 10 g
  • Carbohydrates: 31 g
  • Sodium: 540 mg
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 120 mg
Type: Entree
Cook Time: 
Total Time: 
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Photo by Layla Mays, Dietetic Intern
Ingredients
  • 10 ounces penne pasta, uncooked
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 (10-ounce) bag frozen broccoli florets
  • 6 ounces green beans, trimmed
  • 10 ounces large shrimp, peeled, deveined, tails left on
  • 1 pint cherry tomatoes, sliced in half
  • 1 cup frozen green peas
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • ½ cup grated Parmesan, plus more for serving
  • ¼ cup coarsely chopped basil
  • Red pepper flakes (for serving; optional)
Instructions
  1. Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3½ cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another ½ cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
  2. Remove from heat. Stir in lemon zest and ¾ cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
  3. Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
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