This One Pot Pasta Primavera is the ultimate solution for a quick, veggie-packed family dinner. One skillet, 30 minutes, and even the pasta cooks right in the sauce!
What makes this recipe great
I used to think “Primavera” meant spending an hour julienning vegetables while sipping wine in a clean kitchen. Real life update: it actually means raiding the crisper drawer for anything green before the kids start asking “what’s for dinner” for the tenth time!
- Zero Pasta Drain: You cook the penne right in the broth. No heavy boiling water to dump, no colander, and the starch stays in the pan to make the sauce extra silky.
- The “Clean Out the Fridge” Special: This recipe is a roadmap, not a rulebook. If your zucchinis are looking sad or you have half a bag of frozen green beans, throw them in.
- The 16-ounce Shortcut: On my busiest days, I skip the chopping entirely and grab a 16-oz bag of pre-cut stir-fry veggies from the produce aisle. It’s a total game changer.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Pasta: Stick with a “middle of the road” brand like Barilla. Fancy artisanal pastas take way too long to cook, and by the time they’re soft, your broccoli will be mush.
The Veggies: Cut your carrots into matchsticks and your broccoli into medium florets. Since they cook with the pasta, you want them small enough to get tender but big enough to keep some “snap.”
Heavy Cream & Cornstarch: This is my little trick for a thick sauce that doesn’t separate. Whisk the cornstarch into the cream/water mixture before adding it to the pan — it guarantees a glossy finish every time.
Lemon Juice: If the dish feels like it’s “missing something” at the end, it’s probably acid. A quick squeeze of lemon wakes up all those veggies.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: Cutting the vegetables.
Cut each vegetable into similar sizes so they cook don’t end up cooked unevenly. I like to keep broccoli florets mid-size, too large and they don’t cook but too small and they fall apart.
2: The sautéing.
When you start the vegetables, don’t worry about cooking them all the way through — you just want to get them smelling good and starting to soften.
3: The sauce base.
After the broth and pasta go in, keep the lid on! That steam is what cooks the penne.
4: Adding the peas.
About halfway through (usually around the 7-minute mark), toss in those frozen peas. They only need a few minutes to brighten up.
5: Adding the cream.
When you add the cream and cornstarch at the end, make sure your heat is low. You’re just looking for that “coat the back of a spoon” thickness. If you boil it hard now, the cheese might get grainy.
6: Serve.
I keep a wedge of parmesan in the fridge to grate over the top at the table. If you have some leftover rotisserie chicken, you can toss that in at the very end to bulk it up; or make some air fryer chicken breast or baked chicken breast to go with the pasta!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Check the Veggie Size: Keep the cuts uniform so everything finishes at the same time as the pasta.
- Stir Occasionally: Give the pasta a nudge every few minutes so it doesn’t stick to the bottom of the skillet.
- The Slurry: Always mix the cornstarch into the cold liquid before adding it to the hot pan to avoid lumps.
- Quick recipe rundown: Prep and sauté vegetables. Add broth and pasta, simmer covered, adding peas halfway through. Finish with a cream/cornstarch slurry and parmesan.
FAQs
Can I use whole wheat pasta?
You can, but it usually requires more liquid and a longer simmer. Keep an extra half-cup of broth nearby just in case the pan looks dry before the pasta is tender; and be prepared for vegetables that may be a touch overcooked.
My sauce is too thin/thick, what do I do?
Give it a minute! The sauce thickens up significantly as it cools slightly and you stir in the parmesan cheese. If it’s still too thin, add more cornstarch slurry. If there is not enough sauce, just add more cream until it’s to your taste.
Can I use frozen vegetables instead of fresh?
Absolutely. Just skip the initial 5-minute stir-fry and add them in when you add the broth so they don’t get over-boiled.
If you’re looking for more quick wins, check out my Creamy One Pot Tortellini or this Tomato Basil Pasta!
One Pot Pasta Primavera
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 small broccoli head (cut into florets)
- 1 medium carrot (peeled and cut into matchsticks)
- 1 red bell pepper (cut into strips)
- 1 cup green beans (cut into 1-inch pieces (the prepared vegetables should be around 16oz together; you could even use a 16-oz bag stir-fry vegetables if you’re in a hurry))
- 2 teaspoons minced garlic
- salt & black pepper (to taste)
- 3-½ cups chicken broth
- 4 cups uncooked penne pasta (12 ounces)
- 1 cup frozen peas
- ⅔ cup heavy cream (whisked together with ⅓ cup lukewarm water)
- 1 tablespoon cornstarch
- 1 cup grated parmesan cheese (plus extra for serving)
- lemon juice & chopped parsley (optional for serving)
Instructions
- Start vegetables: Heat a large (~3.5 quart) skillet over medium heat. Once hot, add the oil. Add the onion, vegetables and minced garlic and stir fry for 4-5 minutes, until starting to soften. Season lightly with salt and pepper.1 tablespoon olive oil, ½ cup diced onion, 1 small broccoli head, 1 medium carrot, 1 red bell pepper, 1 cup green beans, 2 teaspoons minced garlic, salt & black pepper
- Simmer: Pour the chicken broth into the skillet. Add the uncooked penne pasta and bring to a boil. Reduce the heat to a simmer and cover. Cook until the pasta is almost done, 12-18 minutes (adding peas halfway through), stirring every few minutes (Note 1).3-½ cups chicken broth, 4 cups uncooked penne pasta
- Add peas: Halfway through the pasta cooking time, uncover the pan and stir in the peas. Cover again and finish cooking until the pasta is almost done.1 cup frozen peas
- Add cream: Whisk the cornstarch into the heavy cream/water mixture. Uncover your skillet and reduce the heat to the lowest simmer. Pour the cream mixture into the skillet and quickly stir it in. Very gently simmer until the sauce has thickened and coats the pasta, 1-2 minutes.⅔ cup heavy cream, 1 tablespoon cornstarch
- Finish and serve: Take off the heat and stir in the parmesan cheese until melted. Add lemon juice, chopped parsley and black pepper to taste. Serve immediately.1 cup grated parmesan cheese, lemon juice & chopped parsley
Notes
- Note 1: Exact timing depends on the pasta brand you use – more expensive brands are often thicker and need more time; I prefer this recipe with “mid-range” pasta like Barilla, it doesn’t fall apart but it doesn’t take so long to cook that the vegetables end up as mush.
Comments
No Comments