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Monday, May 4, 2015


An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

I made this for tonights supper and it was delicious! I did make some changes to the recipe a bit, I used Swanson Tuscan Chicken broth in place of the water. I used a whole carton. I didn't think the water was tasty enough. I did not have any peas so I added spinach to the pot. I also used a Vidalia onion to the mix. I love one pot meals and this will becom a favorite for sure. I can do without the meat but if you absolutely have to have meat, add some cooked chicken!!


1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream


In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.

Nutrition Facts

Serving Size 2.5 cups
Servings Per Container 6

Amount Per Serving
Calories 378.7
Calories from Fat 58.5

% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 3.4g 17%
Trans Fat 0g
Cholesterol 17.6mg6%
Sodium 119.3mg5%
Total Carbohydrate 64.8g 22%
Dietary Fiber 4.3g 17%
Sugars 5.8g
Protein 15.8g 32%

*note: if you do use the broth and add chicken, you will need to adjust the caloric amount.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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