Linguine with Vegetables Paella Style

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.


Linguine with Vegetables Paella Style

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


Ingredients

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


Instructions

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!

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