Easy One Pot Pasta Primavera

4.88 from 24 votes

This Easy One Pot Pasta Primavera is a healthy 30-minute dinner that's packed with fresh vegetables and a creamy parmesan sauce.

Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: American

Servings: servings

Calories: 453kcal

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)

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!

Don't overcook the pasta as it will continue to cook in the sauce.

For the best-tasting pasta primavera, the vegetables should still have some bite. Cutting them the same size will help them cook at the same pace.

Store leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.