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One-Pot Pasta Primavera

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This One-Pot Pasta Primavera is a vibrant, veggie-packed meal made with penne, seasonal vegetables, and a creamy Parmesan sauce. Ready in under 30 minutes, this easy weeknight dinner is the perfect comfort food for spring and summer, ideal for meatless Mondays and family-friendly meals.

Ingredients

  • 12 oz penne pasta

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 zucchini, sliced

  • 1 cup cherry tomatoes, halved

  • 1 cup carrots, julienned

  • 1 red bell pepper, sliced

  • 1 cup fresh spinach

  • 3/4 cup green peas (frozen or fresh)

  • 3 1/2 cups vegetable broth

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1 tablespoon lemon juice

  • Salt and black pepper, to taste

 

  • Fresh basil or parsley, for garnish

Instructions

  1. In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.

  2. Add zucchini, carrots, bell pepper, and cherry tomatoes. Cook for 3–4 minutes until slightly softened.

  3. Stir in uncooked penne pasta, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally.

  4. When the pasta is al dente and most liquid is absorbed, stir in spinach and peas. Cook for 2–3 minutes until wilted and peas are heated through.

  5. Add heavy cream, Parmesan cheese, and lemon juice. Stir well and let simmer for 1–2 minutes until the sauce is creamy.

  6. Season with salt and pepper to taste. Garnish with fresh basil or parsley and serve warm.

Notes

  • Use any mix of seasonal vegetables like asparagus, mushrooms, or squash.

  • Swap heavy cream with coconut cream or cashew cream for a dairy-free version.

  • Add grilled chicken or shrimp for extra protein.

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