One-Pot Pasta with Spring Vegetables

35 4 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
35
min.
Servings

4 servings, 1 cup (250 mL) each

Need a quick and tasty dinner idea? We have it! Our One-Pot Pasta with Spring Vegetables is deliciously simple and sure to be a hit at your table!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus and peas to the boiling water for the last 3 min. Remove from pan; drain, reserving 1/2 cup cooking water.
  • Add pancetta to same pan; cook on medium-high heat 6 to 7 min. or until crisp, stirring frequently. Add garlic; cook and stir 2 min.
  • Stir in dressing and reserved pasta cooking water; bring to boil. Stir in pasta mixture; cook 2 min. or until heated through, stirring occasionally. Remove from heat.
  • Add cheese and parsley; mix lightly.

Variation

Omit peas. Add 1 cup tightly packed baby spinach leaves to cooked pancetta mixture in skillet along with the drained cooked pasta mixture.

Serving Suggestion

Serve with a crisp tossed salad served with your favourite Kraft Dressing

Servings

  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 19g
Saturated fat 10g
Cholesterol 50mg
Sodium 870mg
Carbohydrate 32g
Dietary fibre 3g
Sugars 7g
Protein 16g
   
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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