One-Pot Creamy Pasta Primavera (Print Version)

Tender pasta in a rich, creamy sauce loaded with colorful fresh vegetables for a satisfying meal.

# What You'll 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 - 3/4 cup grated Parmesan cheese
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Cook for 3-4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth to the pot. Stir well to combine. Bring to a boil, then 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 sauce thickens and evenly coats pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with additional Parmesan cheese and basil if desired.

# Additional Tips::

01 -
  • The starch from pasta cooking right in the sauce creates an incredibly silky texture that cream alone could never achieve
  • You'll only have one pot to wash, which means more time for enjoying dinner and less time standing at the sink
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so the sauce should look slightly looser than you want it to end up
  • Room temperature cream prevents the sauce from separating when you add it to the hot pasta
03 -
  • Cutting your vegetables into similar sizes ensures they all cook at the same rate
  • Grate your own Parmesan cheese, the pre-grated stuff has anti-caking agents that prevent smooth melting
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