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One Pot Pasta Primavera
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4.88 from 24 votes

Quick & Easy Pasta Primavera Recipe {One Pot}

This healthy one pot pasta primavera recipe is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta
Cuisine: American
Servings: 6 servings
Calories: 453kcal

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 4 cloves garlic, minced
  • 1 lb penne pasta
  • 4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
  • 4 cups mixed fresh vegetables (I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas)
  • 1 tbsp butter
  • 1/2 tsp each salt & pepper
  • 1/4 cup heavy cream
  • 3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
  • 1/4 cup fresh chopped parsley (optional)

Instructions

  • Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
  • Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
  • Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
  • Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!

Video

Notes

Make this recipe completely vegetarian by using vegetarian instead of chicken broth.
Swap out the penne for the noodles of your choice like rigatoni or rotini.
Top with chicken breast or try making my shrimp pasta primavera.
Store any leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.

Nutrition

Calories: 453kcal | Carbohydrates: 68g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 685mg | Potassium: 437mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3383IU | Vitamin C: 16mg | Calcium: 197mg | Iron: 2mg