One-Pot Creamy Pasta Primavera (Printable version)

Colorful vegetables and pasta cooked together in a rich, creamy Parmesan sauce for easy cleanup and maximum flavor.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, sliced thin
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese (optional)

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3–4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
03 - Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3–4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with extra Parmesan and basil if desired.

# Expert Advice:

01 -
  • The starch from the pasta creates the most velvety sauce without any rouis or complicated techniques
  • You get a complete meal with vegetables, carbs, and protein in about 30 minutes
  • The cleanup is literally just one pot and maybe a cutting board
02 -
  • The pasta will continue absorbing liquid after you turn off the heat, so leave it slightly looser than you think you want
  • Heavy cream can separate if boiled too vigorously, so keep the heat gentle once you add it
  • Reserve a splash of pasta water before the final simmer in case you need to loosen the sauce later
03 -
  • Cut your vegetables into similar sizes so they cook evenly
  • Use a pot heavy enough to hold heat evenly, preventing hot spots that might scorch the cream
  • Grate your own Parmesan instead of buying pre grated for better melting and flavor
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