Creamy One-Pot Pasta and Vegetables
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Ingredients
- ½ (12-oz) pkg gluten-free spaghetti, broken
- 2 cups water
- ½ tsp salt
- 1 cup sliced mushrooms
- 1 zucchini, cut into half-moons
- 2 cups broccoli florets
- 1½ cups frozen green peas
- ¾ cup shredded Parmesan cheese
- ½ cup heavy cream
- ¼ tsp garlic salt
Instructions
- Bring pasta, water, and salt to a boil in a Dutch oven over medium-high heat; reduce heat, and simmer 5 minutes.
- Stir in mushrooms, zucchini, broccoli, and peas; simmer 5 minutes or until pasta is tender. Add cheese, cream, and garlic salt; cook, stirring, until creamy.
Nutritional Information
Main | Total | |
Servings | 3 | |
Calories |
500
|
500
|
Fat (g) | 22 | 22 |
Sat. Fat (g) | 13 | 13 |
Protein (g) | 19 | 19 |
Carb (g) | 60 | 60 |
Fiber (g) | 7 | 7 |
Sodium (mg) | 992 | 992 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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