Save There's something about cooking pasta in one pot that feels like a small victory—no pile of dishes glaring at you from the sink afterward. I discovered this creamy pasta primavera on an ordinary Tuesday evening when I had exactly thirty-five minutes before dinner needed to be ready and a fridge full of vegetables that were getting their final call. The magic happens when everything cooks together, the pasta absorbing the broth and the vegetables releasing their sweetness into a silky sauce that coats every piece. It's become my go-to when I need something that tastes impressive but doesn't demand hours in the kitchen.
I made this for my sister last spring when she stopped by unannounced after a long day at work, and I watched her face light up at first bite—that moment when someone realizes they're eating something restaurant-quality but made in your home kitchen. She kept saying it tasted restaurant-quality, and honestly, the secret is just giving the vegetables and pasta room to mingle in that creamy broth without rushing them.
Ingredients
- Penne or fusilli pasta (12 oz): The ridges and curves catch the creamy sauce beautifully; skip the flat noodles here.
- Zucchini (1 medium, sliced): Adds a delicate earthiness and cooks down just enough to soften without falling apart.
- Red and yellow bell peppers (1 each, diced): The color matters as much as the flavor—they brighten the whole dish and add natural sweetness.
- Cherry tomatoes (1 cup, halved): These burst slightly as they cook, releasing juice that seasons the sauce.
- Snap peas (1 cup, trimmed and halved): They keep their crunch even after simmering, giving you textural contrast in every bite.
- Carrot (1 medium, sliced thin): Thin slicing is key so it has time to soften during the cooking window.
- Garlic (2 cloves, minced): The foundation of everything—don't skip mincing it fine so it disperses throughout the pot.
- Olive oil (2 tablespoons): Good quality makes a difference in how the aromatics bloom at the start.
- Vegetable broth (3 cups): This becomes your sauce base, so flavor matters—taste your broth before using it.
- Heavy cream (1 cup): Added toward the end so it stays luxurious without curdling.
- Parmesan cheese (¾ cup, grated): Freshly grated holds together better than pre-shredded, which can get clumpy.
- Dried Italian herbs (½ teaspoon): A measured amount keeps it balanced; too much makes it taste medicinal.
- Salt and black pepper: Taste as you go—the broth brings its own saltiness, so adjust carefully.
- Fresh basil (2 tablespoons, chopped): Added at the very end to keep its bright flavor intact.
Instructions
- Warm up your pot and toast the aromatics:
- Heat olive oil in your large pot over medium heat until it shimmers slightly, then add the minced garlic. You'll smell it almost immediately—that's your signal to add the harder vegetables right away so nothing burns.
- Sauté the vegetables briefly:
- Add zucchini, bell peppers, carrot, and snap peas, stirring occasionally for 3-4 minutes until they soften just slightly but still hold their shape. This head start ensures everything finishes cooking at the same time.
- Build the broth base:
- Pour in your vegetable broth and add the pasta straight to the pot along with cherry tomatoes, stirring so nothing sticks to the bottom. Bring the whole thing to a boil, then dial it back to a simmer.
- Let everything cook together:
- Cover your pot and simmer for 10-12 minutes, stirring occasionally, until the pasta reaches al dente and the broth reduces down to about half its original volume. This is when the pasta starts absorbing the vegetable-infused broth.
- Finish with cream and cheese:
- Lower the heat and stir in your heavy cream, grated Parmesan, and Italian herbs, then simmer uncovered for another 3-4 minutes while stirring frequently so the sauce thickens evenly around the pasta and vegetables.
- Season and serve:
- Taste it, add salt and pepper as needed, then remove from heat and stir in your fresh basil at the last moment. Divide into bowls and top with extra Parmesan if you want that finishing touch.
Save One evening while making this, my neighbor smelled it from outside and knocked on my door asking what I was cooking—and suddenly I had an extra person at my table sharing the meal and laughing about how something this good shouldn't be this easy to make. That's when I realized this dish had become something I make not just to feed people, but because it creates these small moments of connection.
Swaps and Substitutions
The beauty of this recipe is how forgiving it is with vegetables—asparagus, broccoli florets, or baby spinach work just as well as what's listed, and you can follow your intuition about what needs to cook longer or shorter. For a vegan version, use unsweetened plant-based cream and a vegan Parmesan alternative, and the result is genuinely creamy, not watered-down. Gluten-free pasta works perfectly fine here since the cooking method is different from traditional pasta anyway, and it won't turn mushy.
Wine Pairing and Serving Ideas
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully, and the acidity refreshes your palate between bites. Serve it family-style right from the pot if you're having people over—there's something inviting about that approach. You can also make this ahead up to the cream-adding step, refrigerate it, and finish cooking it when you're ready to eat, which is helpful on chaotic evenings.
Making This Fit Your Preferences
This is one of those recipes that adapts to what you're craving or what you have available, and it still turns out satisfying every single time. I've made it with light cream instead of heavy cream when I wanted something slightly less rich, and I've doubled the vegetables when I wanted a lower-carb version. The ratio of liquid to pasta is forgiving enough that you can adjust vegetables without worrying about the cooking process falling apart.
- Add red pepper flakes or a pinch of cayenne if you want subtle heat without changing the character of the dish.
- Toss in a handful of fresh spinach or arugula at the very end for extra nutrition and a peppery note.
- A squeeze of fresh lemon juice before serving brightens everything and balances the richness of the cream.
Save This one-pot meal has saved me countless times when I needed dinner without the stress, and it reminds me that sometimes the best dishes are the simple ones that bring people together without demanding too much from the cook.
Kitchen Help
- → Can I use different pasta shapes for this dish?
Yes, penne or fusilli work best as they hold the sauce well, but other short pasta shapes like rigatoni or rotini are suitable alternatives.
- → How can I make this dish vegan?
Replace heavy cream with a plant-based alternative and use vegan cheese or omit the cheese for a creamy, dairy-free version.
- → What vegetables pair well with this pasta?
Zucchini, bell peppers, cherry tomatoes, snap peas, and carrots create a vibrant mix, but asparagus, broccoli, or spinach can also be added.
- → Can this be prepared gluten-free?
Yes, substitute regular pasta with gluten-free pasta options, ensuring the vegetable broth and other ingredients are also gluten-free.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and fresh vegetables beautifully.