One-Pot Creamy Pasta Primavera

This vibrant One-Pot Creamy Pasta Primavera brings the essence of Italian-American comfort food to your table in just 35 minutes. Imagine tender penne pasta swimming in a luscious, velvety cream sauce, surrounded by a colorful medley of fresh vegetables – crisp zucchini, sweet bell peppers, juicy cherry tomatoes, and bright snap peas. Everything cooks together in a single pot, allowing the flavors to meld beautifully while the pasta starches help create a naturally thick and creamy sauce. It's the perfect weeknight dinner that feels special enough for company yet comes together with minimal cleanup.

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The beauty of this pasta primavera lies in its versatility and ease. While the recipe calls for classic spring vegetables like zucchini, bell peppers, and snap peas, you can easily adapt it based on what's in season or sitting in your crisper drawer. The one-pot cooking method is foolproof – as the pasta cooks, it releases starch into the broth and cream, creating a restaurant-worthy sauce that clings perfectly to every piece of penne. A generous dusting of Parmesan and fresh basil adds the perfect finishing touch.

Ingredients

• Pasta: 340 g (12 oz) penne or fusilli pasta
• Vegetables: 1 medium zucchini, sliced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup (150 g) cherry tomatoes, halved; 1 cup (120 g) snap peas, trimmed and halved; 1 medium carrot, sliced thin; 2 cloves garlic, minced
• Sauce: 2 tablespoons olive oil; 3 cups (720 ml) vegetable broth; 1 cup (240 ml) heavy cream; 80 g (¾ cup) grated Parmesan cheese; ½ teaspoon dried Italian herbs; Salt and black pepper to taste
• Garnish: 2 tablespoons chopped fresh basil; Extra grated Parmesan cheese (optional)

Instructions

Step 1

In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3–4 minutes until slightly softened.

Step 2

Add pasta, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.

Step 3

Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3–4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables.

Step 4

Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.

Step 5

Serve hot, garnished with extra Parmesan and basil if desired.

Zusatztipps für die Zubereitung

For the best results, use a large pot or Dutch oven that gives the vegetables and pasta plenty of room to cook. Stir occasionally while the pasta simmers to prevent sticking – this also helps distribute the starch for a creamier sauce. The pasta should be al dente with a slight bite, as it will continue cooking briefly when you add the cream. If the sauce becomes too thick, simply add a splash more vegetable broth to reach your desired consistency.

Varianten und Anpassungen

For a vegan version, use plant-based cream and cheese alternatives. Swap or add vegetables as desired – try asparagus, broccoli florets, or baby spinach for different nutritional profiles and flavors. You can easily make this gluten-free by using your favorite gluten-free pasta. The recipe works equally well with different pasta shapes like rotini, farfalle, or rigatoni.

Serviervorschläge

Serve this creamy pasta primavera hot, garnished generously with extra grated Parmesan and fresh basil. It makes a satisfying complete meal on its own, but you could accompany it with a crisp green salad dressed with light vinaigrette. The dish pairs beautifully with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. For a lighter version, serve smaller portions alongside grilled chicken or shrimp.

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Each serving of this One-Pot Creamy Pasta Primavera delivers 540 calories with a satisfying balance of 21 g fat, 72 g carbohydrates, and 17 g protein. The dish contains dairy (cream, Parmesan cheese) and gluten (pasta), so for gluten-free or dairy-free diets, use suitable alternatives. Store any leftovers in an airtight container in the refrigerator for up to 3 days – the sauce may thicken further, so add a splash of broth or cream when reheating.

Ask About This Recipe

→ Can I use different pasta shapes?

Yes, penne or fusilli work well, but other short pasta shapes that hold sauce similarly can be used.

→ How do I make this dish vegan?

Replace heavy cream with plant-based alternatives and use vegan cheese substitutes instead of Parmesan.

→ What vegetables can I add or substitute?

Feel free to include asparagus, broccoli florets, or baby spinach to suit your preference.

→ Is it necessary to cook the vegetables first?

Sautéing vegetables briefly before adding pasta helps soften them and enhances their flavors.

→ What is the best way to achieve a creamy sauce?

Simmering the pasta with vegetable broth and then stirring in heavy cream and Parmesan ensures a smooth, rich consistency.