John GS adapted by JojoM

One-pot broccoli pesto pasta with peas, spinach, basil, and cream cheese. Creamy, quick, and bright with lemon for an easy weeknight dinner.
This one-pot broccoli pesto pasta is a quick, creamy bowl with peas, spinach, and basil, finished with lemon for brightness.
Cooking the pasta in the same pot with vegetables builds a starchy base that turns silky with cream cheese and pesto. Lemon zest and juice lift the flavor without extra steps.
Broccoli and peas bring sweetness and texture, basil keeps it fresh, and cream cheese adds richness. Pesto ties it together with herbs and garlic.
Simmer the pasta, add the vegetables, then stir in pesto, cream cheese, and lemon once the liquid is mostly absorbed. Serve hot with extra cheese if you like.
This is best eaten right away. If you reheat, add a splash of hot water and stir to loosen the sauce.
One-pot broccoli pesto pasta with peas, spinach, basil, and cream cheese. Creamy, quick, and bright with lemon for an easy weeknight dinner.

Use smaller pasta shells for faster cooking.
Add a splash of hot water if the pan looks dry before the pasta is tender.
Stir in the pesto and cream cheese off the heat to keep it creamy.
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Add pasta to a large saucepan and pour over boiling water.
Bring to a boil, cover, reduce to medium-low, and simmer for 10 minutes.
Add broccoli, peas, and spinach.
Cover and cook for 6 to 8 minutes until the pasta is tender and most of the liquid is absorbed.
Stir in basil, cream cheese, pesto, lemon zest, and lemon juice.
Season well with salt and pepper, mixing until creamy.
Divide between bowls and serve immediately.
10/17/2022
Made it tonight and it was so good.
10/17/2022
Easy, creamy, and fast. Perfect midweek dinner.
10/16/2022
Swapped in sour cream and it still worked really well.
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Serving Size: 1 bowl
* 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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