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    Oh My Veggies » Vegetarian Recipes » Vegetarian & Vegan Pasta Recipes

    One-Pot Pasta Primavera

    Published: Mar 8, 2015 · by Kare Raye · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: One-Pot Pasta Primavera, vegetarian pasta, vegetarian pasta recipe
    Servings: 4 -6 servings
    Calories: 467kcal
    Author: Oh My Veggies

    Ingredients

    • 4 cups 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 ½ 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
    • ¼ teaspoon crushed red pepper flakes less for milder heat; more to increase heat
    • 1 teaspoon kosher salt
    • ½ teaspoon Black Pepper
    • 2 tablespoons olive oil
    • ¾ cup frozen peas
    • 1 small handful fresh parsley chopped (about ½ cup chopped)
    • ¼ 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 467kcalCarbohydrates: 69gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 676mgPotassium: 1060mgFiber: 12gSugar: 11gVitamin A: 2501IUVitamin C: 127mgCalcium: 166mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, asparagus, broccoli, mushrooms, pasta, peas, spring

    Kare Raye - author of Kitchen Treaty

    About Kare Raye

    Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

    Reader Interactions

    Comments

    1. Hanna says

      August 02, 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
    2. James Shrader says

      November 07, 2017 at 10:16 am

      Please provide nutrition data for your recipes

      Reply
      • Katie Trant says

        November 08, 2017 at 10:41 am

        We're working on it, James.

        Reply
    3. Barb says

      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 says

        December 02, 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
    4. Nicole says

      April 08, 2018 at 8:18 pm

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

      Reply
    5. Rob says

      June 18, 2018 at 1:53 am

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

      Reply
    6. Susan Hentschell says

      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
    7. Sonja Morton says

      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
    8. Lu says

      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
    9. Jeremy says

      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
    10. Kelsey says

      May 26, 2020 at 11:15 pm

      Can you use a healthier alternative to the heavy cream?

      Reply
    11. Annalisha Vandeventer says

      July 07, 2021 at 11:08 am

      Can I sub coconut cream for the heavy cream? I’m plant based and this looks so delicious and I would love to try it

      Reply
      • Nicole @ Oh My Veggies says

        August 24, 2021 at 10:17 am

        Yes I sub coconut cream in place of heavy cream in many recipes. The flavor will be a bit different, but still tasty!

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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