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.
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.
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.
- 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
- 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.
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.
James Shrader says
Please provide nutrition data for your recipes
Katie Trant says
We're working on it, James.
can't print your one pot pasta recipe it says print then a blank page comes up
Katie Trant says
Hey Barb, we're having some problems with the print button that we're working on. Hopefully it'll be sorted out ASAP!
This looks so yummy and a great way to get tons of veggies!
Loved this! Can't wait to have it again for lunches this week!
Susan Hentschell says
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!
Sonja Morton says
This is the best pasta dish. Wonderful favor. I will definitely be making this one again and again and again.
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!
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!!
Can you use a healthier alternative to the heavy cream?
Annalisha Vandeventer says
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
Nicole @ Oh My Veggies says
Yes I sub coconut cream in place of heavy cream in many recipes. The flavor will be a bit different, but still tasty!