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One Pot Pasta Primavera Recipe

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A vibrant and creamy One Pot Pasta Primavera featuring tender penne pasta cooked with a medley of fresh vegetables in a flavorful chicken broth, finished with a rich parmesan cream sauce. This easy, wholesome dish comes together quickly in a single skillet, making it perfect for a hassle-free weeknight dinner.

Ingredients

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1/2 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
  • 2 teaspoons minced garlic
  • salt & black pepper, to taste

Liquids & Pasta

  • 3-1/2 cups chicken broth
  • 4 cups uncooked penne pasta (12 ounces)
  • 1 cup frozen peas
  • 2/3 cup heavy cream, whisked with 1/3 cup lukewarm water
  • 1 tablespoon cornstarch

Cheese & Garnish

  • 1 cup grated parmesan cheese (plus extra for serving)
  • lemon juice, optional
  • chopped parsley, optional

Instructions

  1. Start vegetables: Heat a large, approximately 3.5 quart, skillet over medium heat until hot. Add the olive oil, then add diced onion, broccoli florets, carrot matchsticks, red bell pepper strips, green beans, and minced garlic. Stir fry the vegetables for 4-5 minutes, until they begin to soften. Season lightly with salt and black pepper.
  2. Simmer pasta: Pour the chicken broth into the skillet with the vegetables. Add the uncooked penne pasta and bring the mixture to a boil. Reduce the heat to a simmer and cover the skillet. Cook the pasta for 12-18 minutes until it is almost done, stirring every few minutes to prevent sticking.
  3. Add peas: Halfway through the pasta cooking time, uncover the skillet and stir in the frozen peas. Then cover again and continue cooking until the pasta is nearly tender.
  4. Add cream sauce: In a small bowl, whisk the cornstarch into the heavy cream and lukewarm water mixture until smooth. Uncover the skillet and reduce the heat to the lowest simmer. Pour the cream mixture into the skillet and stir quickly to incorporate. Simmer gently for 1-2 minutes until the sauce thickens and coats the pasta.
  5. Finish and serve: Remove the skillet from heat and stir in the grated parmesan cheese until melted and well combined. Add fresh lemon juice and chopped parsley if desired, along with additional black pepper to taste. Serve immediately with extra grated parmesan on the side.

Notes

  • Stirring the pasta frequently while cooking prevents it from sticking to the bottom of the skillet.
  • Adjust the amount of chicken broth slightly if needed to ensure the pasta cooks properly and the sauce reaches your desired consistency.
  • Lemon juice and parsley are optional but add a fresh, bright flavor to balance the creamy sauce.
  • This recipe can be easily adapted to vegetarian by substituting vegetable broth for chicken broth and using a vegetarian parmesan cheese.
  • Leftovers can be refrigerated and gently reheated with a splash of water or broth to loosen the sauce.

Find it online: https://yumntasty.com/one-pot-pasta-primavera-recipe/