This One Pot Pasta Primavera is a creamy, veggie loaded dinner recipe that comes together easily with only 7 ingredients! With spinach, peas and carrots, or add your favorites — mushrooms, zucchini, tomatoes. Includes step by step recipe video.
Now, maybe you all know already that I’m not a huge fan of veggies. But when they’re tossed in creamy Fettucine? I’m down with that.
I like to make a lot of my dinner recipes healthier by adding in finely chopped or shredded veggies to boost the nutritional value, add flavor and cut down on calories. In this one pot pasta, the veggies really are the star — and you can use any that need to be used from your garden!
Because this recipe was one of my collection of one pot pastas that I created with my Ultimate Mix and Match Guide to One Pot Pastas, I wanted to leave my notes here in the post as I had them originally, just so you have the most success with the recipe!
But because it’s 30 Minute Thursday today, you will also find a collection of easy and delicious 30 minute meals from friends down below — because it’s summer and who wants to spend all of their time cooking?!?
Pasta:
I wanted to use a long noodle for this one, and I also wanted to experiment with white pasta, so I used regular white Fettucine pasta. I honestly haven’t found a big difference in the amount of liquid needed for whole grain v. white pasta, but you’re safest to start with the 1:1 ratio, and increase near the end of the cooking time if need be.
The difficulty I had with the long noodles is trying to keep them from sticking together. With short noodles, this isn’t as much of an issue. But long noodles seem to work slightly better boiling in a large pot of water. As you can see, it still worked out, and it was totally delicious, but for this reason short pastas might work marginally better than long.
Liquid:
I used 3 cups milk and 1 cup broth this time. As you can see, the sauce is a little thicker than my Pepperoni Mac & Cheese with Bacon. I find the thicker sauces are best if you are serving them right away, because they continue to thicken as they sit, and in just a few minutes they become quite thick. This is why I find more of a 1:1 ratio of milk to broth works a little better — the sauce stays smoother and is better reheated.
If you want a nice thick creamy sauce, and you want to reheat it later, the best way to do this is to add a splash (maybe 2 tbsp) of milk or water to the container or pot when you’re reheating it. This will keep the pasta from becoming too dry.
Meat:
I didn’t use any meat in this dish, but chicken would work really well if you wanted!
Veggies:
For my primavera, I added shredded carrots at the beginning of the cook time, and I added frozen peas and chopped spinach just before I removed the pan from the heat. I thought they all worked really well and were cooked perfectly!
You could also add any of your favorites: mushrooms, diced zucchini, snap peas and cherry tomatoes would work really well!
Cheese and Extras:
I really didn’t use any cheese or extras, though this is a great dish to experiment with. We really, really enjoyed it just as it is, and my 3 year old actually preferred this veggie loaded pasta to the Pepperoni Pizza one we had the previous day!
Watch the recipe video and see how easy it is to make!
One Pot Pasta Primavera
Ingredients
- 1 tablespoon oil
- 1 red bell pepper (chopped)
- 1 cup carrot matchsticks
- 1½ teaspoons salt (reduce if using salted broth)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 3 cups low-sodium vegetable broth or chicken
- 1½ cups heavy cream
- 4½ cups penne pasta (about 410 grams or 14.5 ounces)
- 1 small zucchini (halved lengthwise and sliced)
- 1 cup small broccoli florets
- 1 cup frozen peas
- 2 cups chopped fresh spinach
- ½ cup freshly grated Parmesan cheese (omit for vegetarian)
Instructions
- In a large skillet, heat oil over medium-high heat. Add pepper and carrots and sauté until crisp-tender.
- Add salt, garlic, Italian seasoning, and pepper, and cook for 1 minute.
- Add broth and cream, and bring to a gentle boil. Stir in pasta, zucchini, and broccoli.
- Reduce to medium heat and continue cooking and stirring, uncovered, for 5 minutes. Cover and continue cooking until the pasta is al dente (stirring occasionally).
- Remove from heat and stir in peas, spinach, and Parmesan. Cover and let it sit for 2 minutes until the peas are warmed through and the spinach is wilted.
Notes
Nutrition Information
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Dave Shakespeare says
I wanna try it, but will probably break the pasta in half to help with the cooking. Looking forward to trying.
Ashley Fehr says
I’d love to hear how it goes!
Lisa says
I mixed this recipe up a bit. I used cashew milk and gluten free pasta because as you may have guessed I’m both dairy and gluten free! I used the shredded carrots, but instead of spunch and peas I chose asparagus and grape tomatoes. Delicious!
Ashley Fehr says
Thanks Lisa! Perfect for using up garden veggies!
Marilee says
Do you know how many milligrams of sodium and fat and calories are in this recipe? It looks very good.
Ashley Fehr says
I don’t, but will hopefully be adding nutrition information to every recipe soon
Izzy @ She Likes Food says
I love one pot pasta primavera!! The veggies definitely balance out all the cheese and it’s such a tasty meal!
marcie says
I live for one pot pastas, especially when they’re lightened up and packed with veggies! This looks so creamy and delicious!
Liz @ Floating Kitchen says
GIRL! You are the Queen B of one pot pastas! Love the shredded carrots in here. That’s a great idea for extra veggies!
Lauren J. says
This was really good (a few years later). Was looking to get my kids to eat some veggies. I added some garlic & shredded zucchini as well as parmesan cheese. It was loved!
Ashley Fehr says
I’m so glad to hear that Lauren!
Kitzi Klinger says
So delicious! I used 2% milk and 2 tbsp butter for extra creaminess. I also added grilled garlic chicken.
Ashley Fehr says
That’s a great idea! Thanks for sharing!
Michelle @ Modern Acupuncture says
This looks so fabulous! I think I’ll give it a try next week once the Thanksgiving madness is over, and maybe add some sauteed shrimp. Can’t wait to give it a try!
Ashley Fehr says
That’d be a great addition! Thanks Michelle!
Nita Sharda says
Thanks for this formula Ashley! I am totally going to try out how tofu fits into the formula! I bet it would also be great with chickpeas or white beans that have been pre-cooked or canned!
Ashley Fehr says
You are so welcome Nita! It is pretty easy to mix and match so I’m sure those would work great!
Karly says
I love one pot meals! This looks amazing!!!
Jocelyn @BruCrew Life says
We do love easy one pot meals around here! You just can’t beat the combo of veggies and pasta!
Ashley Fehr says
Thanks Jocelyn!
Amy (Savory Moments) says
One pot meals are so great to have in your recipe arsenal! This one looks delicious for a nice summer evening.
Ashley Fehr says
Thanks Amy!
Kathy @ Olives & Garlic says
Great pasta dish and you just can’t beat the one pot idea.
Sam @ SugarSpunRun says
This looks so tasty, and I absolutely love that it comes together in one pot!
Natalie @ Tastes Lovely says
How am I ever going to decide which one pot pasta to make first? This one is looking pretty darn good. And I am obsessed with these photo’s Ashley!
Dorothy Dunton says
Hi Ashley! I’m a big fan of bucatini pasta, so I would sub that in. I think the only vegetable I don’t like is okra, yuck!
Ashley Fehr says
I have actually never had okra! I’m not in any hurry to try it now! 🙂
madeline says
I love one pot pastas! So much less clean up ; )
Gayle @ Pumpkin 'N Spice says
I’m loving all of your one pot pastas, Ashley! Cream sauces are my favorite, so this primavera pasta is perfect for me!
Ashley Fehr says
Thanks Gayle!
Anu-My Ginger Garlic Kitchen says
Mmmm, I love one pot pasta. And this looks heavenly, Ashley. I wish I could eat this right from the screen. So gorgeous and delicious.
Ashley Fehr says
Thanks Anu!