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.
Recipe
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
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.
Ordinary Blogger (Rivki Locker) says
COUNT ME IN! Only one pot to clean... even the pasta doesn't get cooked separately? INCREDIBLE. Thanks for sharing.
kelly says
I was wondering how I could substitute the heavy cream because I am lactose intolerant
Thanks!
Kare Raye says
Hi Kelly, I would just leave it out. It's still plenty good without it! If you really want that added creaminess, perhaps some unsweetened soy milk or almond milk, or even a dollop of vegan sour cream might work.
Charlotte says
Hi Kelly, I used soy cream instead worked very well!
Tiana says
Talk about an arm workout! This one definitely keeps those arms moving.
It was a tasty recipe and so quick to whip up. Really glad to have this in rotation when I only have a half-hour to spare from studying! Thanks!
Samantha says
I'm new to cooking. The pot you used looks like an enamel dutch oven. Is that necessary or will a regular saucepan work? Thanks!
Brianna says
I made this in a regular saucepan today and it turned out great. It is one of my new favorite easy meals. 🙂
Ellie says
I love this, thank you! I substitute different veges depending on what my fridge looks like- celery, broccoli and frozen corn works amazingly!
I also use Massel's vegan chicken flavoured stock instead of vegetable broth, but leave the salt out. It tastes really yummy and warming with a hint of chicken this way 🙂
Mariam says
Hi Kare,
Oh my, your recipes are so delicious! Glad I found your blog. Can't wait to explore some more.
x
Mariam
Jess says
Very good! I loved this recipe. I did not stir constantly as suggested, and yes not fun to clean up. Lesson learned! Thanks for sharing =]
Emily says
Will this work in a crockpot?
Alex says
I'm relatively new to cooking, but this is the most delicious recipe that I have made thus far! I added about double the amount of cream, cheese, mushrooms, and red pepper and it was amazing...I literally licked my plate clean 🙂 Thanks Kare!
Charlotte says
Does this mean you only use half of the onion?
Judy Hull says
Wow, underwhelming. Each of the beautiful veggies lost their taste and resulted in a mound of tasteless goo. Would be much better off eating the veggies raw. No amount of seasoning will correct this underwhelming concoction: don't waste your money on this recipe!
Emma says
Hi!
I love cooking and have been cooking mostly vego and vegan meals for the past decade for my fam and friends. I have never attempted a one-pot dish like this. Tried it tonight and it was FABULOUS! Most of the recipes I make take much longer to prepare and cook- the flavour to effort ratio was excellent:-)
I added come cauliflower because I didn't have much broccoli, some fresh thyme and used 165 ml of coconut milk instead of cream. It was delicious. Hubby loved it and so did my 17 month old. Just found your blog, will definitely be visiting often- thank you for sharing your wonderful recipes.
Lydia says
Should I put a pot lid on the pot while I'm waiting for it to boil?
j says
Delish -- with a nice kick from the garlic and red pepper flakes. Will def. make it again.
JJ says
Hi, I'm a pasta lover/cooker. I saw your recipe and I'm interested upon cooking it. Just that I do not know how to make the low-sodium vegetable broth. Do you mind telling me how?
Kare Raye says
You can find it in most grocery stores, or just don't add salt to homemade broth. Or! You can use a regular-sodium broth, but leave the additional salt out of the recipe then taste at the end and add salt then if you'd like more.
lisa says
This got a big thumbs up from 3 teenage boys! I made it for lunch today, no leftovers! This one is a keeper. Thank you!!
Elizabeth Hamilton says
This was delicious! I had to double the recipe for a big crowd but everyone loved it! Even my two year old. The only thing I changed was that I added cooked Italian Sausage. Will definitely put this on rotation on my menu.
Kare Raye says
So glad you liked it! And jealous your two-year-old will eat it. 🙂 My little one is still subsisting on a diet of bacon and chicken nuggets ... argh. 🙂
Sylwia says
Tried and loved it ! I prepare a few different versions with all kind of greens, and I subsitute heavy cream with light creme fraiche. definitely recommend it. 🙂
lynn @ the actor’s diet says
I’ve been meaning to make this for a long time - thanks for the tip about the pasta cooking time - right now the one in my cupboard is almost 20 minutes!!!
Mandy says
This looks sooo delicious and perfect for a college student like me who's short on time! I definitely need to try this!
Carolyn Selheim-Miller says
Wow this looks incredible! I've been seeing those one-pot dishes going around too and I have yet to try any...but I think this could get me to!
Kim says
How would you modify this recipe for gluten free pasta and frozen asparagus and frozen broccoli??
Nicole @ Foodie Loves Fitness says
What an awesome dinner idea! Pinning now, will be trying it soon! I know that my husband, whose washes the dinner dishes, will be pretty thrilled to only have 1 pot a few plates to clean 🙂
Salma says
This- this is great. I made this last night when I got back late from college and the rest of my family had already eaten (the struggle of being the only vegetarian at home), and it was the greatest pasta i have ever made. I did replace the aspargus with fresh spinach and added spring onion and some extra chili. Definitely cooking this again, thank you for the recipe!
Cathryn says
Hello, this recipe looks delicious!
I am just wondering if it still works if we cut the portions in half for only 2-3 servings?