One-Pot Creamy Pasta Primavera (Printable)

A vibrant one-pot pasta dish featuring fresh vegetables in a creamy sauce, ready in just 35 minutes.

# What You 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 - ¾ cup grated Parmesan cheese
13 - ½ teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add minced garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3-4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth to the pot. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most 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 - Transfer to serving dishes and garnish with additional Parmesan and fresh basil if desired. Serve immediately.

# Helpful Tips:

01 -
  • Everything cooks in one pot, so cleanup is a breeze and you can actually relax after dinner.
  • The vegetables stay bright and crisp, not mushy or overcooked like they do when boiled separately.
  • The creamy sauce forms naturally as the pasta releases starch into the broth and cream.
  • You can toss in whatever vegetables are sitting in your fridge and it still turns out delicious.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom pieces will stick to the pot and get gummy.
  • Do not add the cream too early or it will break and look curdled, wait until the pasta is fully cooked.
  • If the sauce looks too thick, splash in a bit more broth or pasta water to loosen it up before serving.
  • Use freshly grated Parmesan, not the pre-grated kind, because it melts smoother and tastes so much better.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta cooks more evenly and you can stir it easily without splashing.
  • Add a squeeze of lemon juice at the end if the sauce tastes too rich, it wakes up all the flavors.
  • Save a cup of the starchy cooking liquid before stirring in the cream, it is perfect for adjusting the sauce consistency.
  • Let the pasta rest for a minute or two off the heat before serving so the sauce thickens up and clings better.
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