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One-Pot Pasta Primavera Recipe Made Easy for a Fast Vegetable Dinner

One-Pot Pasta Primavera Recipe Made Easy

A creamy one-pot pasta dinner packed with colorful spring vegetables, Parmesan, and fresh herbs. It serves 4 and comes together in approximately 35–40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Penne, rotini, or linguine
  • 2 tablespoons Olive oil
  • 1 small Small yellow onion, thinly sliced or diced
  • 3 cloves Garlic, minced
  • 1 medium Medium carrot, thinly sliced
  • 1 small Small red bell pepper, sliced
  • 1 small Small zucchini, halved lengthwise and sliced
  • 1 small Small yellow squash, sliced
  • 1 cup Broccoli florets
  • 8 ounces Mushrooms, sliced
  • 3 cups Low-sodium vegetable or chicken broth
  • 1 cup Heavy cream or whole milk
Seasonings and Finish
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup, plus more for serving Grated Parmesan cheese
  • 2 tablespoons Fresh basil or parsley, chopped
Optional Ingredients
  • 1/4 teaspoon Red-pepper flakes
  • 1 cup Frozen peas

Method
 

Step-by-Step
  1. Prepare and cut all vegetables before turning on the heat. Cut dense carrots and broccoli smaller than zucchini or mushrooms so everything finishes at the right texture.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and carrot, then cook for 3–4 minutes until the onion begins to soften.
  3. Add garlic, bell pepper, zucchini, yellow squash, mushrooms, Italian seasoning, kosher salt, black pepper, and red-pepper flakes if using. Cook for 2–3 minutes, stirring often.
  4. Stir in the uncooked pasta and broth. Bring the mixture to a boil, then reduce the heat to medium or medium-low for a gentle simmer.
  5. Cook uncovered for the time listed on the pasta package, usually 9–12 minutes. Stir frequently and scrape the bottom of the pan so the starch-rich liquid does not stick or scorch.
  6. Add the cream or milk during the final 3–5 minutes of cooking. Add broccoli and frozen peas during the final 4–5 minutes so they stay bright and slightly crisp.
  7. Remove the pan from the heat when the pasta is al dente and the sauce is still somewhat loose. Stir in Parmesan and fresh herbs, then let the pasta stand for 2 minutes before serving.

Notes

Stir frequently, especially near the end, because pasta starch can cause sticking. Use cream or whole milk for a richer sauce, or replace it with additional broth or evaporated milk for a lighter version. Add cooked chicken, shrimp, or Italian sausage separately rather than starting with raw meat.