About This Recipe

This one-pot pasta primavera is the weeknight dinner hack you've been waiting for. Everything — the pasta, the sauce, the vegetables — cooks together in a single pot. The starchy cooking liquid becomes a silky, creamy sauce that coats every strand of pasta. No draining, no colander to wash, no second pan. From pantry to table in 20 minutes flat, this is the definition of an easy one-pot meal.

Why You'll Love It

  • One pot = one thing to wash (the pot!)
  • Packed with seasonal vegetables — a full serving in every bowl
  • Endlessly customizable: swap veggies based on what's in your fridge
  • Vegetarian-friendly and easily made vegan (skip cream, use coconut milk)

One-Pot Pasta Primavera

One-pot pasta primavera
5 min
Prep
15 min
Cook
20 min
Total
4
Servings
⭐ 4.8
Rating
420
Calories

Ingredients

  • 350g linguine or spaghetti
  • 1 zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • ½ cup Parmesan, grated
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and black pepper
  • Fresh basil to serve

Instructions

  1. 1Sauté garlic Heat oil, add garlic, cook 1 min until fragrant.
  2. 2Add everything Add pasta, vegetables, broth, seasoning. Stir well.
  3. 3Boil then simmer Bring to boil, reduce heat, cook 12–14 min stirring often.
  4. 4Finish creamy Stir in cream and Parmesan. Cook 1 more minute.
  5. 5Serve Top with basil and extra Parmesan. Eat immediately!

Ingredients

350g linguine 1 zucchini, sliced 1 cup cherry tomatoes 1 bell pepper, sliced 3 cloves garlic 4 cups vegetable broth ½ cup heavy cream ½ cup Parmesan 2 tbsp olive oil 1 tsp Italian seasoning Salt & pepper Fresh basil

Step-by-Step Instructions

  1. 1

    Sauté the garlic

    Heat olive oil in a large deep skillet or wide pot over medium-high heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.

  2. 2

    Add everything to the pot

    Add the dry pasta (break it in half if using spaghetti), all the sliced vegetables, broth, Italian seasoning, salt, and plenty of black pepper. Stir everything together so the pasta is submerged in the broth.

  3. 3

    Cook on a vigorous simmer

    Bring to a full boil over high heat, then reduce to a vigorous simmer. Cook uncovered for 12–14 minutes, stirring every 2 minutes to prevent sticking. The pasta will absorb the broth and the liquid will reduce into a light sauce.

  4. 4

    Add cream and Parmesan

    When the pasta is al dente and most of the liquid is absorbed (a little sauce remaining is perfect), reduce the heat to low. Stir in the heavy cream and grated Parmesan. Cook for 1 minute, stirring, until silky and creamy. Taste and adjust seasoning.

  5. 5

    Serve immediately

    Portion into bowls and top with more grated Parmesan, torn fresh basil, and a crack of black pepper. One-pot pasta is best eaten right away — it thickens as it sits. If reheating, add a splash of broth or water.

Pro Tips

🏆 Tips for the Best One-Pot Pasta
  • Use a wide pot or deep skillet so the pasta fits without overlapping too much — it cooks more evenly.
  • Stir every 2 minutes or the pasta on the bottom will stick and burn.
  • The sauce should look slightly underdone when you add the cream — carryover heat thickens it perfectly.
  • Add a handful of baby spinach or arugula at the very end — the heat wilts it perfectly without cooking out the nutrition.

Delicious Variations

🔄 Ways to Switch It Up
  • With Chicken: Add 2 diced chicken breasts in step 1 — brown for 5 minutes before adding everything else.
  • Vegan: Skip the cream (or use coconut milk) and replace Parmesan with nutritional yeast.
  • Spicy Arrabbiata: Add red pepper flakes and skip the cream for a tomato-forward spicy version.
  • With Shrimp: Add peeled shrimp in the last 4 minutes — they cook fast and become perfectly tender.

Frequently Asked Questions

Stir more frequently — every 1–2 minutes rather than leaving it. Also make sure you're using enough broth (4 full cups for 350g of pasta). If needed, add ¼ cup more broth and reduce the heat slightly.
You can, but the flavor will be noticeably less rich. If using water, increase the salt and add a Parmesan rind to the pot while cooking — it adds enormous depth. Broth is worth it here.
One-pot pasta is best fresh, as the pasta continues to absorb liquid as it cools and can become mushy. If meal prepping, undercook it slightly (remove 2 minutes early) and reheat with a splash of water or broth over medium heat.

Nutrition Per Serving

420
Calories
14g
Protein
62g
Carbs
14g
Fat
4g
Fiber
6g
Sugar
620mg
Sodium
380mg
Potassium