One-Pot Pasta Primavera

By Kare Raye | Last Updated: March 8, 2017

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.

Go to One-Pot Pasta Primavera recipe

One-Pot Pasta Primavera

Prep Time:

10 minutes

Cook Time:

10 minutes

Total Time:

10 minutes

Yield:

4-6 servings

ingredients:

  • 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
Print recipe

instructions:

  1. 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.
  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  3. 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.
  4. 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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Comments

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.

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.

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

Any chance of getting the nutritional info?

Thanks,
Isher

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.

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.

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

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.

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!

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.

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!

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.

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.

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