One Pot Pasta Primavera
Servings: 5
Calories: 495cal
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
- 2 cloves garlic (finely minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- 3 cups low-sodium vegetable broth
- 1½ cups heavy whipping cream
- 4½ cups dry penne pasta (13oz or 375g)
- 1 cup small broccoli florets
- 2 cups chopped (fresh spinach)
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.
- Add the salt, garlic, Italian seasoning, and pepper and cook for 1 minute.
- Add the broth and cream and bring to a simmer. Stir in the uncooked pasta and broccoli.
- Cover, reduce the heat to medium-low, and continue cooking for 8 to 10 minutes, stirring often, until the pasta is al dente.
- Remove from the heat and stir in the spinach, peas, and Parmesan. Cover and let it sit for 2 minutes, until the peas are warmed through and the spinach has wilted.
- Taste and adjust seasonings if desired before serving.
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
Calories: 495cal | Carbohydrates: 39g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 917mg | Potassium: 552mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7696IU | Vitamin C: 71mg | Calcium: 224mg | Iron: 3mg