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One Pot Pasta Primavera Recipe

One pot pasta primavera with colorful vegetables and penne in light cream sauce
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Fresh pasta primavera loaded with colorful vegetables in light garlic cream sauce—all cooked in one pot for easy, healthy dinner in 25 minutes.

Ingredients

Scale
  • 12 oz penne pasta
  • 3 cups vegetable broth
  • 1 cup water
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 yellow squash, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups broccoli florets, small pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Black pepper to taste
  • Fresh basil, torn
  • Extra Parmesan for garnish
  • Fresh parsley, chopped

 

  • Lemon wedges

Instructions

  • Prep all vegetables: slice zucchini and squash, dice peppers, cut broccoli into small florets, halve cherry tomatoes.
  • Heat olive oil in large skillet over medium-high heat.
  • Add bell peppers, zucchini, and yellow squash. Season with salt and sauté 4-5 minutes until softened.
  • Add garlic and sauté 30-60 seconds until fragrant.
  • Add broccoli florets and stir to combine.
  • Pour in vegetable broth and water. Add Italian seasoning and red pepper flakes if using.
  • Bring to boil over high heat.
  • Add penne pasta and stir well.
  • Reduce heat to medium and cook 10-12 minutes, stirring every 2-3 minutes, until pasta is al dente.
  • When pasta has 2 minutes left, add cherry tomatoes and frozen peas.
  • Cook final 2 minutes.
  • Reduce heat to low. Add butter and let melt.
  • Pour in heavy cream and stir gently.
  • Sprinkle Parmesan over top and stir until melted and creamy.
  • Add lemon zest and lemon juice. Stir to combine.
  • Taste and adjust seasoning with salt and black pepper.

 

  • Garnish with fresh basil, parsley, and extra Parmesan. Serve with lemon wedges.

Notes

  • Cut vegetables uniformly for even cooking
  • Add vegetables in stages – hearty first, delicate last
  • Don’t overcook vegetables – keep them tender-crisp
  • Lemon juice and zest are essential for brightness
  • Add liquid if pasta absorbs too quickly
  • Reduce heat before adding cream to prevent breaking
  • Best enjoyed fresh – doesn’t freeze well

 

  • Customize vegetables based on what’s in season

Nutrition

Find it online: https://fabiloustaste.com/one-pot-pasta-primavera-recipe/