One Pot Pasta Primavera
This one pot pasta primavera is my secret weapon for getting vegetables into my family without a fight. Everything cooks together in one pot, the pasta absorbs all those delicious flavors, and you end up with a creamy, veggie-packed dinner that somehow feels indulgent despite being pretty healthy.
The beauty of this recipe is its flexibility. I have listed my favorite vegetable combination below, but honestly you can throw in whatever you have in the fridge. Asparagus, bell peppers, spinach, peas - they all work great. Just keep the total amount of vegetables about the same.
One pot means one pot to clean, and that alone makes this a winner in my book. Add in the fact that kids who claim to hate vegetables somehow love this pasta, and you have got yourself a keeper.
Ingredients
- 1 pound penne pasta
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- 1
Start the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the zucchini and cook for 3-4 minutes until slightly softened. Add the garlic and Italian seasoning and cook for another 30 seconds until fragrant.
- 2
Add Pasta and Broth
Add the dry penne pasta and vegetable broth to the pot. Bring to a boil, then reduce heat to medium and simmer for about 10 minutes, stirring occasionally, until the pasta is almost al dente and most of the liquid has been absorbed.
- 3
Add Remaining Vegetables
Stir in the broccoli florets and cherry tomatoes. Continue cooking for another 3-4 minutes until the broccoli is bright green and tender-crisp and the pasta is fully cooked.
- 4
Finish with Cream and Cheese
Remove from heat and stir in the heavy cream and parmesan cheese until everything is evenly coated in a creamy sauce. Season with salt and pepper to taste. Serve immediately topped with fresh basil and extra parmesan.
Bella's Tips
- Stir frequently. This prevents the pasta from sticking to the bottom.
- Watch the liquid. Add more broth if it absorbs too quickly.
- Add delicate veggies last. Tomatoes and spinach only need a minute or two.
- Make it vegan. Use coconut cream and nutritional yeast instead.
- Add protein. Grilled chicken or shrimp are great additions.
Nutrition Facts
Per serving