One-Pot Pasta Primavera

One Pot Pasta Primavera
I’m totally a sucker for one-pot meals. I mean, fewer dishes? Less fuss and muss (whatever “muss” is)? I’m in. So when I saw one-pot pasta floating around Pinterest awhile back, I was intrigued. I made Martha Stewart’s version pretty much immediately, and I loved it. And, because I’m a food blogger and this is what I do, I tweaked and fiddled. This One-Pot Pasta Primavera is one of my favorite outcomes so far.

I love the concept of one-pot pasta. Essentially, you put all the ingredients into the pot, including the uncooked pasta and water (or broth). And then you cook, tossing constantly, for several minutes, until most of the liquid has cooked off and the pasta and accompanying veggies are tender, perfect, and saucy.

One Pot Pasta Primavera
This One-Pot Pasta Primavera is perfect for spring. With tender asparagus tips, broccoli florets, and a smattering of peas, it’s got lots of green to go around. Onions, mushrooms, garlic, and parsley add a little more oomph and flavor. True to classic Pasta Primavera form, we make it a tad creamy by ending with a bit of cream (just a splash!) and a sprinkle of grated Parmesan.

One Pot Pasta Primavera
A few tips for one-pot pasta success:

  • Use a heavy, roomy pot. There will be lots of stirring and tossing.
  • If you have them, use long-handled tongs. Short handles keep you a little too close to the heat. Ouch!
  • Select a dried pasta that has a cooking time of between 9-11 minutes. Otherwise, you may end up with under-cooked pasta, or worse, mushy mush.
  • Once it starts boiling, be sure to toss and stir constantly! Otherwise the pasta will start sticking, and clean-up might make you sad.

One-Pot Pasta Primavera

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

One-Pot Pasta Primavera

This creamy, saucy pasta overflows with spring green veggies. But the best part is that it cooks up in a single pot--in just under 10 minutes!


  • 4 cups low-sodium vegetable broth
  • 8 ounces linguine, uncooked
  • 1 small onion, halved and sliced thin
  • 1 pound broccoli crowns, cut into large florets (about 2 cups)
  • 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
  • 4 ounces sliced white button mushrooms (about 1 cup)
  • 4 large cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons freshly grated lemon zest
  • Additional salt and pepper to taste
  • Additional Parmesan cheese for serving, if desired


  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
  4. Note that much of the liquid will have evaporated, but not all. And that's okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
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Kare Raye

About Kare

Kare is the associate editor for Oh My Veggies. She's a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.   Read more from Kare →

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    • Kare RayeKare Troughton says

      Don’t you love when you have exactly what you need in the fridge for a recipe?! It’s like fate. :) Anything that saves me from a trip to the grocery store, I’m on board with.

      • says

        So I didn’t make it when I had all the ingredients last time, but I made it yesterday and loved it! Used whole wheat pasta and nixed the ‘shrooms because I don’t like them, but otherwise kept it the same. So easy, and I like washing only one pot.
        I’ve also been making quesadillas a lot since your post. I like the corn & wheat tortillas from Trader Joe’s, with TJ’s cowboy caviar salsa and Monterey Jack. I’ve also used TJ’s Zucchini & Eggplant Melange for a different take. I still have to try that brie & pear combo.

  1. says

    I tried this on Monday without the asparagus, since the stuff at the store did not look very good. I just upped the amount of the other veggies a bit and it was great!
    No usually a fan of creamy sauces, but this one was perfect. Not too heavy and very flavorful.

    • Kare RayeKare Troughton says

      Hi Laura, so glad you liked it! Good to know it still turns out great without the asparagus. Now I have an excuse to make it all year ’round! ;)

  2. Libby says

    Made this last night, it was amazing. My husband who loves meat even really enjoyed it. I was surprised how much we all loved it, 2 and 5 year old ate every bite too. It’s a winner! Super easy clean up too

    • Kare RayeKare Troughton says

      I’m so glad the whole family liked it. I know how satisfying that can be – winning over the meat-eaters AND the kids is always a victory!

  3. says

    I made this for friends last night and it was SO GOOD! It’s the perfect dinner party meal- so quick and simple to make, and appears to be more complicated than it really is. Awesome, thank you!

    • Kare RayeKare Troughton says

      So happy to hear that! Yeah, I really am in love with its simplicity. I just want to come up with more, more, more variations now! :)

  4. Jill says

    Made this tonight and we all loved it! My carnivore husband and finicky son both complemented it, so I know it is a winner. Great recipe, thanks!

  5. Sherry says

    Made this today. Substituted a large shallot for the onion. Otherwise, followed the recipe. Magnificent!!! A rare combination of easy, good for you and delicious!!!

  6. says

    I’ve made this twice now and I think it’s official in our dinner rotation! I made the mistake of adding too much broth last time and corrected it in the second. Soooo good!
    I used goat cheese instead of the cream, just happened to be what I had on hand.

    Thanks for sharing!

    • Kare RayeKare Troughton says

      Oh goodness, goat cheese sounds like a divine substitution. That tang probably just sends it over the top!

  7. Laura says

    I just made this and it was so good! I didn’t have asparagus, but I used 1 yellow squash, 1 zucchini, the peas, and I added about 1.5 cups of halved cherry tomatoes. I don’t like onions so I left that out, but it was still full of flavor! I just sent the recipe to my mom :) Thanks for this easy, yummy recipe!

    • Kare RayeKare Troughton says

      Hi Emily, I think instead of suggesting a substitute, I’d recommend just leaving the cream out entirely. There’s so little of it in this recipe that it won’t make or break it – and the flavors should still be terrific! If you try it, please let us know how you like it!

  8. Casey says

    Made this tonight after pinning it as a one pot recipe; so happy I did! I only had 2 cups broth so had to sub water and it still came out so flavorful and fresh! Looks and tastes like something complicated but yet it’s so easy and you get plenty of veggies in every bite:)

  9. Bella says

    Made it last night and me and my bf loved it! I left out the mushrooms and peas and substituted them with artichoke hearts and snow peas! I also didnt had any parmesan on hand so i used old gouda! It was absolutely delicous and will definately not be the last one pot pasta i made! Thanks for sharing this awesome recipe! :)

  10. Samantha says

    We just made this tonight and it was delicious! We made a vegan version by using almond milk instead of whipping cream, and adding about half a cup of nutritional yeast. We also used lemon juice instead of zest (since we didn’t have any fresh lemons). I really must say, it turned out great! We will definitely be making it again soon. :)

  11. Aimee says

    Hi I would love to make this, but not quite sure what vegetable broth is and if I can buy it in the supermarket? Otherwise can I just substitute with water? x

    • AJ says

      While I can’t speak to how this tastes when you use water, you can definitely buy vegetable broth in the supermarket! Around me, it comes in boxes. Just look in the same aisle as the one that has canned soup in your market.

  12. AJ says

    Just made this for dinner tonight! It was my first one-pot meal, and it was amazing. So good that I had to have a second helping, and now I’m in a bit of a food coma. I could definitely make this for company. Right into the rotation it goes. Thank you for sharing the recipe!

  13. Bridget says

    easy and delicious! I did stir in a (large) spoon of store-bought pesto because we like pesto in everything, and it was perfect! Thank you so much.

  14. Ming Scribner says

    Great dish! Lots of flavor. If you don’t like heat in your dish, cut back on the red pepper flakes. I wanted to have my toddler try this dish but thought it was too spicy for him

  15. Liz says

    I know this is a vegetarian blog, but for someone who’s not totally vegetarian but just likes to eat (mostly) meatless sometimes, do you think this recipe would work with chicken broth? That’s all I have, and I’d rather not have to make a trip to the store!

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