Description
A creamy and colorful One-Pot Pasta Primavera loaded with fresh vegetables, tender pasta, parmesan cheese, and basil. Everything cooks together in one pot for an easy and comforting weeknight dinner.
Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 cup carrots, thinly sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Instructions
- Heat a large deep skillet or Dutch oven over medium heat.
- Add olive oil, diced onion, and minced garlic. Cook for 2 to 3 minutes until fragrant.
- Stir in broccoli, zucchini, carrots, and yellow bell pepper. Cook for 4 minutes.
- Add penne pasta, vegetable broth, salt, and black pepper. Stir well.
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is tender.
- Stir in cherry tomatoes, frozen peas, heavy cream, and parmesan cheese. Cook for 2 to 3 minutes until creamy and heated through.
- Finish with chopped fresh basil and serve warm.
Notes
- Freshly grated parmesan melts more smoothly into the sauce.
- Add a splash of broth when reheating leftovers to loosen the sauce.
- Feel free to swap vegetables based on season or preference.
- For extra protein, add grilled chicken or shrimp before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg