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- Makes 10 cups
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This easy one-pot pasta is chock full of springtime veggies to create a simple and scrumptious meal the whole family will love. Cherry tomatoes, green beans, carrots, and scallions add colorful crunch to angel hair noodles while creamy white beans offer extra heft. To let the fresh produce shine, the dish is seasoned with nutritional yeast, chili flakes, and fresh basil instead of doused in a heavy sauce. Sprinkle everything with a little salt and pepper to make the flavors sing, and then dig into a hearty bowl of this comforting pasta!
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By Ellen Boeke,
Ingredients
- 5 cups low-sodium vegetable broth
- 12 oz. dry whole wheat angel hair pasta, broken if needed to fit pot
- ¾ cup matchstick-cut carrots
- 8 oz. thin green beans, cut into 1-inch lengths (2 cups)
- 2 cups sliced halved summer squash
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh oregano
- 1½ 15-oz. cans no-salt-added white beans, rinsed and drained (2¼ cups)
- 1 cup halved cherry tomatoes
- ¼ cup sliced scallions
- ½ teaspoon sea salt
- ¼ to ½ teaspoon crushed red pepper
- ½ cup torn fresh basil
- 2 tablespoons nutritional yeast
Instructions
- In a wide pot combine the first seven ingredients (through oregano). Bring to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until pasta is tender and most of the liquid is absorbed, stirring occasionally. Remove and discard oregano. Add the next five ingredients (through crushed red pepper); toss to combine. Sprinkle with basil, nutritional yeast, and, if you like, additional crushed red pepper.
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