One-Pot Creamy Pasta Primavera (Print)

Creamy pasta and fresh vegetables cooked together in a single pot for a flavorful meal.

# Components:

→ Pasta

01 - 12 ounces penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, thinly sliced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - ¾ cup grated Parmesan cheese
13 - ½ teaspoon dried Italian herbs
14 - Salt to taste
15 - Black pepper to taste

→ Garnish

16 - 2 tablespoons chopped fresh basil
17 - Extra grated Parmesan cheese (optional)

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3 to 4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
03 - Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently, until sauce thickens and coats pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with extra Parmesan cheese and basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less scrubbing and more time to actually enjoy your dinner.
  • The vegetables stay crisp-tender and bright, not mushy or sad like they can get in baked pasta dishes.
  • It tastes indulgent and creamy but sneaks in a rainbow of vegetables without feeling like diet food.
  • You can use whatever vegetables are in season or hiding in your crisper drawer.
02 -
  • Don't walk away during the simmer, the pasta can stick to the bottom if you don't stir it every few minutes.
  • Add the cream only after the pasta is fully cooked, adding it too early can cause it to curdle or separate.
  • If the sauce looks too thin, just let it simmer uncovered for an extra minute or two, it thickens fast once the cheese melts in.
03 -
  • Use a wide, heavy-bottomed pot or Dutch oven so the pasta has room to cook evenly without clumping.
  • Taste the broth before adding the pasta, if it's bland, the whole dish will be bland, so season it well from the start.
  • Grate the Parmesan yourself right before using it, the flavor is sharper and the texture is silkier than anything from a shaker.
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