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One-Pot Pasta Primavera with Vegetables

This colorful veggie-packed pasta is perfect for getting those little ones to eat their vegetables without even realizing it! The bright, fresh flavors make it feel like spring any time of year. Plus, you can totally customize it with whatever veggies are hiding in your crisper drawer – no judgment here!
Print Recipe
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 olive oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  2. Add the pasta, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium.
  3. Add the broccoli, bell pepper, and zucchini. Cook for 8-10 minutes, stirring occasionally, until pasta is about halfway cooked.
  4. Stir in the cherry tomatoes and frozen peas. Continue cooking for another 5-7 minutes until pasta is tender and vegetables are crisp-tender.
  5. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Toss until the cheese melts and creates a light sauce. If too thick, add a splash of broth.
  6. Taste and adjust seasoning as needed. Garnish with fresh basil and extra Parmesan before serving.