Skillet Pasta Primavera

A vibrant one-pot pasta dish featuring plant-based ground, fresh spinach, and sweet peas in a creamy lemon-herb sauce, served with a bright side salad, all ready in under 30 minutes for a delightful weeknight meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.82/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• savory
• fresh
• comfort food

Ingredients

• 3 tablespoon olive oil
• 1 pound plant-based ground
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 4 cup vegetable broth
• 8 ounce short pasta
• 4 ounce cream cheese (softened)
• 1 lemon (zested and juiced)
• 5 ounce fresh spinach
• 1 cup frozen peas
• 1.25 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 0.25 cup fresh parsley (chopped)
• 5 ounce mixed greens
• 1 tablespoon white wine vinegar

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the plant-based ground and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the chopped yellow onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion begins to soften.
3. Stir in the dried oregano and red pepper flakes (if using). Pour in the vegetable broth and bring to a simmer. Add the short pasta to the skillet, ensuring it is mostly submerged.
4. Cook, stirring occasionally, for 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed. Reduce heat to low.
5. Stir in the softened cream cheese, lemon zest, and lemon juice until well combined and creamy.
6. Fold in the fresh spinach and frozen peas. Cook for another 2-3 minutes, stirring, until the spinach has wilted and the peas are tender.
7. Season the pasta with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
8. While the pasta finishes cooking, prepare the side salad. In a small bowl, whisk together the white wine vinegar, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Toss the mixed greens with the dressing just before serving.
10. Garnish the pasta with fresh chopped parsley (if using). Serve the pasta immediately with the dressed side salad.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This dish also freezes well.

Nutrition (per serving)

• Calories: 535
• Protein: 27 g
• Carbohydrates: 52 g
• Fat: 25.8 g
• Fiber: 8.1 g
• Sodium: 725 mg
• Saturated Fat: 4.4 g
• Sugar: 2.7 g
• Cholesterol: 8 mg