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Pasta primavera

One-Pot Pasta Primavera with Vegetables

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces bow tie farfalle pasta
  • 3½ cups vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup broccoli florets
  • 1 medium zucchini sliced into half-moons
  • 1 red bell pepper diced
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • ½ cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Heat oil in a large deep skillet or Dutch oven over medium heat. Sauté garlic 30 seconds until fragrant.
  2. Add pasta, broth, Italian seasoning, salt, and pepper. Bring to a boil; reduce to medium.
  3. Add broccoli, bell pepper, and zucchini. Cook 8-10 minutes, stirring occasionally, until pasta is about halfway cooked.
  4. Add tomatoes and peas; cook 5-7 minutes more until pasta is tender and vegetables crisp-tender.
  5. Reduce to low; stir in cream and Parmesan. Toss until cheese melts into light sauce. Add a splash of broth if too thick.
  6. Adjust seasoning; garnish with basil and extra Parmesan before serving.