Name: The 30-Minute One-Pot Dinner I Make When I’m Too Tired to Cook
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound medium pasta shells; 4 cups water; 1 1/2 cups whole or low-fat milk; 4 ounces cream cheese; 4 tablespoons unsalted butter; 1 tablespoon onion powder; 2 teaspoons garlic powder; 2 teaspoons kosher salt, more to taste; Freshly ground black pepper; 8 ounces broccoli florets (about 3 cups); 1 to 2 cups frozen peas; 1 (5 or 6-ounce) container baby spinach; 1/2 cup grated Parmesan cheese (1 3/4 ounces), plus more for topping

The 30-Minute One-Pot Dinner I Make When I’m Too Tired to Cook

This easy one-pot creamy veggie pasta recipe requires zero chopping thanks to using bagged broccoli florets, frozen peas, and baby spinach. It all comes together in one pot in just half an hour, so it’s perfect for busy weeknights.

30 min total 10 min prep 20 min cook 6 398 cal

Instructions

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1 In a Dutch oven or large heavy pot, combine the pasta, water, milk, cream cheese, butter, onion powder, garlic powder, salt, and several grinds of black pepper and stir. (The pasta will not be completely submerged and that’s okay.) Place the pot over high heat and bring to a boil.
2 Reduce the heat to medium and cook, stirring occasionally to keep the pasta from sticking to the bottom of the pot, until the cream cheese has melted and the pasta is beginning to soften, about 4 minutes. Add the broccoli to the pot, breaking up any large florets into smaller pieces using your hands. Bring it back to a boil, then continue cooking over medium, stirring occasionally, until the pasta is almost al dente and the broccoli is crisp-tender, about 4 minutes.
3 Stir the peas into the pasta and add the spinach on top. Cover the pot, lower the heat to low, and cook until the spinach is wilted and the peas are warmed through, about 2 minutes. Remove the pot from the heat and uncover. Sprinkle in the Parmesan and stir to incorporate it along with the wilted spinach. Season to taste with salt and pepper. Serve topped with more Parmesan, if desired. Leftover pasta will keep well in an airtight container in the fridge for up to 4 days. Love the recipe? Leave us stars and a comment below!