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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.

    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
    Cook Time: 10 minutes
    Total Time: 20 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. Mariah says

      November 14, 2015 at 8:40 pm

      I totally screwed this up. I accidentally poured the cream in first with everything else and I think it cause my noodles to stick bad. I don't even think its edible. I will be trying this again one day.

      Reply
    2. SS says

      December 03, 2015 at 12:32 pm

      Will this work with penne pasta?

      Reply
    3. Ama says

      December 26, 2015 at 5:18 pm

      Love this recipe! One dish to clean up. It's always worked perfectly for us. Thanks!

      Reply
    4. Marzena says

      December 31, 2015 at 1:09 pm

      This is delicious. My first one pot pasta and not last one. Even my meat eating husband liked it.

      Reply
    5. Elisabeth says

      January 29, 2016 at 11:37 am

      Made this today and it was absolutely delicious!

      Reply
    6. Beebee says

      February 12, 2016 at 7:27 am

      Love this dish, have made it every week since discovering it here, but I double the recipe!

      Okay, now for the grammar police. Your second sentence: So when I saw one-pot pasta floating around Pinterest awhile back, I was intrigued.

      "awhile" is an adverb meaning "for a while", because "while" is a noun in your sentence it should be separate from the "a".

      Probably a typo, but it's a common mistake, so I thought I'd repay the favor of a great recipe with a little language tidbit.

      Reply
      • Kare @ Kitchen Treaty says

        February 24, 2016 at 9:53 am

        Ha, thanks for the tidbit! 🙂 Glad you like the recipe.

        Reply
    7. Lindsay says

      March 03, 2016 at 11:20 am

      I love this dish! Have made it two or three times and it's always a hit. So easy and delicious!

      Reply
    8. Isher Bamrah says

      March 21, 2016 at 8:49 am

      All I can say is THANK YOU... This really is superb, tasty and easy.

      Any chance of getting the nutritional info?

      Thanks,
      Isher

      Reply
    9. Esther says

      March 26, 2016 at 12:30 am

      This is a seriously good one pot pasta recipe. Wow! I made it tonight and my husband and I both LOVED it. Thank you. It's definitely going to be a regular in our house.

      Reply
    10. Megan says

      March 29, 2016 at 4:08 pm

      I have made this several times now and LOVE it. It is so easy, and so good! Don't skip the lemon - it is PERFECT!

      Reply
    11. Barbara says

      April 05, 2016 at 2:09 pm

      Hi! This recipe for One Pot Pasta Primavera looks great! Do you have the nutritional info on it?

      Reply
    12. Jen says

      April 10, 2016 at 12:01 am

      This is wonderful. With cream and reggiano it's a sure winner. I pulled the broccoli and doubled the asparagus. The lemon was a nice kick.

      Reply
    13. Melanie Gregorio says

      April 11, 2016 at 12:38 pm

      Any suggestions for another veggie besides asparagus? My daughter won't eat it if it has asparagus in it!

      Reply
      • Emily says

        December 14, 2016 at 9:48 pm

        Green beans?

        Reply
    14. Margaret McCloud says

      April 28, 2016 at 6:06 pm

      I loved this and so did the family.
      I used everything except asparagus.
      I added rosemary/oil bread and can't say how yummy it was.
      Next time might add Grilled chicken.

      Reply
      • susan Boger says

        February 15, 2017 at 2:19 pm

        I always add grilled chicken in it and it's amazing.

        Reply
    15. Julie says

      June 09, 2016 at 10:37 pm

      This is truly wonderful! Simple and quick to make, only one pot to wash, and healthy and delicious to boot! Truly everything this working mom wants for a weeknight dinner. Thanks for a real keeper!

      Reply
    16. hans says

      July 26, 2016 at 6:24 pm

      Not a great recipe. Firstly, 20 minutes is a very optimistic estimate. Secondly, it definitely shouldn't take 7 minutes on high to cook asparagus or broccoli--wish I'd noticed that before starting. As it was, I was frantically fishing out limp, overcooked vegetables for the last 4 minutes.

      Reply
    17. maggie says

      August 07, 2016 at 9:50 pm

      I tried this recipe today and I liked it. Thank you!

      Reply
    18. Tina says

      October 13, 2016 at 1:09 pm

      Really enjoyed this recipe! Made it with whole-wheat spelt penne. Now realize I forgot the peas. Will be making it again soon, thank you!

      Reply
    19. Svenja says

      November 26, 2016 at 5:13 pm

      Can I also use single cream for this recipe?
      Thank you!! 🙂

      Reply
    20. Lauren says

      January 02, 2017 at 5:02 pm

      Can I use frozen onion? If so, how much and do I put it in frozen or thaw first?

      Reply
    21. Victoria says

      February 15, 2017 at 11:29 pm

      Loved it--especially the hint of lemon! Thank you!

      Reply
    22. Aneesha says

      March 12, 2017 at 1:48 pm

      Very yummy and easy to make...thanksss for this amazing recipe. 🙂

      Reply
    23. Macie says

      April 10, 2017 at 6:36 pm

      I have sincerely never once commented on a recipe, but this was positively the worst thing I have cooked in at least 5 years. My husband thought it was a joke. I couldn't blame him. This was the most boring, lifeless, runny pasta I have ever seen and I followed the instructions precisely.

      I knew better than to trust Pinterest. As I was fishing out over cooked broccoli and soupy pasta trying to make a meal of it, I wish I hadn't. We called for delivery in the end as this was comically depressing.

      Reply
    24. Kim says

      April 19, 2017 at 5:12 am

      So so yummy...and easy!! Delish ????

      Reply
    25. Sarah says

      June 12, 2017 at 7:25 pm

      This dish was downright amazing and so easy! I cooked the pasta much longer than 7 minutes - probably more like 12. If I hadn't it would have been runny and the pasta underdone. Just check it and see if it's how you like it. I must be mostly done by the time you add in the last ingredients. I also added a pound and a half of shrimp with the peas/parsley/cream/parmesan/zest and cooked it a couple minutes. It was perfect! I also used low salt chicken broth instead of vegetable stock.

      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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