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Easy One-Pot Pasta Primavera

A colorful and creamy pasta dish made with fresh seasonal vegetables, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 oz pasta (penne or fusilli recommended)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, sliced thinly
  • 1 medium zucchini, diced
  • 1 medium carrot, julienned
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream (or coconut milk for a dairy-free option)
  • Fresh basil or parsley, for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 3-4 minutes.
  2. Toss in the bell pepper, zucchini, and carrot. Sauté for another 5 minutes until they begin to soften, stirring occasionally.
  3. Stir in the pasta, Italian seasoning, salt, pepper, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.
  4. Once the pasta is cooked (about 8-10 minutes), add in the halved cherry tomatoes and cook for an additional 2-3 minutes.
  5. Slowly pour in the heavy cream and stir well to combine. Cook for 2 more minutes and remove from heat.
  6. Garnish with fresh basil or parsley if desired. Serve warm and enjoy!

Notes

Feel free to customize the vegetables based on what you have on hand. This dish can be paired with a salad, garlic bread, or drinks like lemonade or iced tea.