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One-Pot Pasta Primavera

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.

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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!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
Scale

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

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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189 Comments

  • Reply
    Mariah
    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
    SS
    December 3, 2015 at 12:32 pm

    Will this work with penne pasta?

  • Reply
    Ama
    December 26, 2015 at 5:18 pm

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

  • Reply
    Marzena
    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
    Elisabeth
    January 29, 2016 at 11:37 am

    Made this today and it was absolutely delicious!

  • Reply
    Beebee
    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
    Lindsay
    March 3, 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
    Isher Bamrah
    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
    Esther
    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
    Megan
    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
    Barbara
    April 5, 2016 at 2:09 pm

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

  • Reply
    Jen
    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
    Melanie Gregorio
    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
      December 14, 2016 at 9:48 pm

      Green beans?

  • Reply
    Margaret McCloud
    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
      February 15, 2017 at 2:19 pm

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

  • Reply
    Julie
    June 9, 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
    hans
    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
    maggie
    August 7, 2016 at 9:50 pm

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

  • Reply
    Tina
    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
    Svenja
    November 26, 2016 at 5:13 pm

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

  • Reply
    Lauren
    January 2, 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
    Victoria
    February 15, 2017 at 11:29 pm

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

  • Reply
    Aneesha
    March 12, 2017 at 1:48 pm

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

  • Reply
    Macie
    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
    Kim
    April 19, 2017 at 5:12 am

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

  • Reply
    Sarah
    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.

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