Got a paella pan. Gotta use it as much as possible. It's my air fryer. Deal with it. Also, buy a paella pan. This tasted like a take on pot pie filling and might be a new go to comfort meal.
Source: Eating Well | Serves: 4 | Time: 45 min
Changes: cooked on the stovetop; used less broth; used canned artichokes; skipped green beans and romano beans; add zucchini and peas; used lentil pasta; used garlic infused EVO, so I skipped garlic
¼ cup Tubby Olive garlic infused EVO
1 cans #artichokes (drained and rinsed)
7 cups vegetable broth (homemade to reduce sodium)
1 small onion, diced
1 medium red bell pepper, diced
1 medium #zucchini, finely chopped
1 cup frozen #peas
1 cup diced #tomatoes
2 tsp smoked sweet paprika
1 tsp salt
3 cups red lentil linguine, broken into pieces
Large pinch of saffron threads
2 tbsp lemon juice
Heat a 12- to 14-inch paella pan or cast-iron skillet over medium heat for 3 minutes.
Add oil and heat for 1 minute.
Add artichokes, onion, bell pepper and zucchini; cook, stirring often, until softened, about 5 minutes.
Add peas, tomato, paprika and salt; mix well. Add pasta and cook, stirring, until lightly toasted, about 3 minutes.
Stir in 7 cups of the warm broth and saffron. Bring to a simmer. Cook until the pasta is tender, 8 to 12 minutes, depending on package directions.
Remove from heat. Let stand for 5 minutes before serving.
Add some lemon juice, plate and enjoy!