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One-Pot Pasta Primavera

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.

This post was originally published on March 17, 2014.

One-Pot Pasta Primavera

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 -6 servings


  • 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


  • 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.
  • As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  • 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.
  • 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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  • Reply
    August 2, 2017 at 1:47 pm

    So I am an awful cook, every recipe I follow step by step and it comes out terrible. Not this! I did everything exactly as instructions said, then cooked some chicken in a skillet and added it at the end. I wish it was creamier like a primavera at a restaurant, but its good enough. Definitely tastes like your typical primavera. I used Muellers protein noodles because theyre only made of whole grain and legumes, and have 20 g of protein per serving along with 8 grams of fiber to make it healthier. Wish I did the whole 8 ounces of mushrooms and maybe more broccoli, it just seems like a lot of noodle. But definitely not let down.

  • Reply
    James Shrader
    November 7, 2017 at 10:16 am

    Please provide nutrition data for your recipes

  • Reply
    November 30, 2017 at 8:50 am

    can’t print your one pot pasta recipe it says print then a blank page comes up

    • Reply
      Katie Trant
      December 2, 2017 at 8:36 am

      Hey Barb, we’re having some problems with the print button that we’re working on. Hopefully it’ll be sorted out ASAP!

  • Reply
    April 8, 2018 at 8:18 pm

    This looks so yummy and a great way to get tons of veggies!

  • Reply
    June 18, 2018 at 1:53 am

    5 stars
    Loved this! Can’t wait to have it again for lunches this week!

  • Reply
    Susan Hentschell
    April 25, 2019 at 7:25 pm

    Made this for dinner tonight with a few changes, I used chicken bone broth, didn’t have linguine so I used rigatoni and did not have peas but it turned out great.
    I will make this again hubby liked it too!

  • Reply
    Sonja Morton
    May 26, 2019 at 4:40 pm

    This is the best pasta dish. Wonderful favor. I will definitely be making this one again and again and again.
    Thanks Kara

  • Reply
    December 10, 2019 at 3:16 am

    5 stars
    I have been making this recipe for 3 years and again, it came to my rescue on a weeknight. Whether you follow it to the letter or get creative with it, it should be your go to one pot pasta recipe!

  • Reply
    January 17, 2020 at 9:15 pm

    5 stars
    Absolute keeper of a recipe. This came out so delicious and I can already tell it will be requested often. The lemon zest takes it to a new level. Thank you!!

  • Reply
    May 26, 2020 at 11:15 pm

    Can you use a healthier alternative to the heavy cream?

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