One Pot Pasta Primavera

square image of pasta primavera in a skillet with wooden spoon.

Course: Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 495cal

Author: Ashley Fehr

This easy One Pot Pasta Primavera is a creamy, veggie-loaded meal that comes together in just 30 minutes! With spinach, peas, carrots, broccoli, peppers, and zucchini, it's a vibrant, healthy meal packed with nutrients! Includes a step-by-step recipe video!

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Ingredients

1 tablespoon oil
1 red bell pepper (chopped)
1 small zucchini (halved lengthwise and sliced)
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) uncooked
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, zucchini 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 uncooked pasta and broccoli.
Cover, reduce to medium-low heat and continue cooking and stirring often, until the pasta is al dente (about 8-10 minutes)
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.

Video

Notes

Ingredients and Substitutions:

Vegetables: you can really use almost any vegetable you have in the fridge or the garden here! Try adding mushrooms, green beans, kale, cherry tomatoes, or any other of your favorites. Keep in mind that firmer vegetables should be added at the beginning of the cook time, and softer vegetables at the end.

Seasonings: I kept the seasonings simple and focused on the flavor of all those veggies. Feel free to add some spice with red pepper flakes or cayenne, or add in fresh herbs from the garden as well.

Cooking liquid: I like to use mostly broth and add in heavy cream to give it richness and creaminess. I do not recommend using a lighter cream because there is a chance it will curdle with the high cooking temperature.

Nutrition