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?!?
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.
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.
I didn’t use any meat in this dish, but chicken would work really well if you wanted!
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
- 325g or 11.5oz white Fettucine pasta (or any other pasta), break in half if desired
- 3 cups 1% milk
- 1 cup chicken broth (or other)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1 large carrot, shredded
- 1 cup frozen peas
- 1-2 handfuls chopped fresh spinach
- In a large pot, combine pasta, milk, broth, salt and carrot and bring to a simmer over medium-high heat, stirring often.
- Reduce to medium heat and continue cooking and stirring, uncovered, for 10-13 minutes or until liquid is absorbed and pasta is cooked. If liquid is absorbed before pasta is cooked, add an additional ½-3/4 cup liquid and continue cooking.
- Remove from heat and stir in peas and spinach, stir. Cover and let sit 2 minutes until peas are warmed through and spinach is wilted.
|Amount Per Serving||As Served|
|Calories 421 Calories from fat|
|% Daily Value|
|Total Fat 4g||6%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Cheesy Beef Tortellini Skillet by Pumpkin ‘N Spice
Lemon Garlic Shrimp and Zucchini Noodles by Kristine’s Kitchen
Watermelon and Tomato Gazpacho with Chimichurri Sauce by Floating Kitchen
Grilled Fig, Bacon, and Arugula Flatbread Pizza by Flavor the Moments
Avocado Pesto Quesadillas by She Likes Food
Mexican Quinoa Salad by Life Made Sweeter
Southwestern Grilled Turkey Burgers (Freezer) by Sweet Peas & Saffron
Shrimp Quesadillas with Avocado Cream by Bake.Eat.Repeat.