One-Pot Creamy Pasta Primavera (Printer-friendly)

Vibrant one-pot pasta featuring fresh vegetables in a creamy Parmesan sauce. Quick, satisfying, and vegetarian-friendly.

# Ingredient List:

→ Pasta

01 - 12 oz 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, sliced thin
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese (optional)

# How-To Steps:

01 - 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.
02 - 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.
03 - 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.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with extra Parmesan and basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup takes less than five minutes and you can actually relax after dinner.
  • The vegetables stay bright and tender, not mushy, because they cook right alongside the pasta in flavorful broth.
  • It tastes indulgent and restaurant-fancy but comes together faster than ordering takeout.
02 -
  • Stir the pot every few minutes while the pasta cooks or the noodles on the bottom will stick and you will end up scrubbing the pot for twenty minutes.
  • Do not add the cream too early or it can curdle when it hits the high heat, wait until the pasta is tender and the heat is lower.
  • If the sauce looks too thick after adding the cream, splash in a little extra broth or pasta water to loosen it up.
03 -
  • Use the best Parmesan you can afford and grate it yourself, the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of silky.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic for a subtle warmth that does not overpower the vegetables.
  • Taste the pasta a minute or two before the timer goes off, you want it al dente because it will keep cooking slightly in the hot sauce.
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