One-Pot Creamy Pasta Primavera (Printer-friendly)

A creamy pasta dish featuring fresh vegetables cooked together for a flavorful, easy meal.

# What You'll Need:

→ 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, thinly sliced
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)

# 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 vegetables soften slightly.
02 - Add pasta, cherry tomatoes, and vegetable broth to the pot. Stir well to combine. Bring mixture 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 dried Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently, until sauce thickens and coats the pasta and vegetables evenly.
04 - Season with salt and black pepper to taste. Remove from heat and fold in fresh basil.
05 - Serve immediately, garnished with additional Parmesan cheese and basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you'll actually have time to set the table instead of scrubbing dishes.
  • Fresh vegetables stay vibrant and slightly crisp—they don't turn into mush like they do when you boil them separately.
  • The cream comes in at the end so it stays luxurious and doesn't break or curdle, and you taste every layer of flavor.
02 -
  • Don't skip thinly slicing the carrot—thick pieces won't soften in time, and you'll end up with crunchy, raw-tasting bits that ruin the silky texture.
  • Add the cream at the very end, not earlier—if it simmers too long, it can separate and break, turning grainy instead of luxurious, but those last few minutes keep it smooth and elegant.
  • Stir the pasta frequently while it's cooking so it doesn't clump together or stick to the bottom of the pot.
03 -
  • Fresh grated Parmesan makes all the difference—it melts into the sauce silkily, while pre-shredded cheese with anticaking agents turns grainy and separated.
  • Add the cream slowly and stir constantly so it emulsifies beautifully instead of breaking, and the sauce becomes thick and luxurious rather than thin and broken-looking.
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