Garden Fresh One-Pot Pasta Primavera
A vibrant one-pot wonder featuring al dente pasta and crisp-tender spring vegetables cooked together in a savory broth, creating its own naturally creamy sauce. This restaurant-quality meal is a weeknight hero, coming together in under 30 minutes with minimal cleanup.
Equipment
- Large Dutch oven or a wide, deep skillet with a lid
- Chef's knife
- Cutting board
- Tongs
- Measuring cups and spoons
- Cheese grater
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely minced
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 12 ounces fettuccine or linguine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup small broccoli florets
- 1 cup frozen peas
- ¼ cup heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- ¼ cup mixed fresh parsley and basil, chopped
Instructions
- In a large Dutch oven or wide skillet with a lid, heat the olive oil over medium heat. Add the minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant but not browned.
- Add the julienned carrots and sliced red bell pepper to the pot. Sauté for 2-3 minutes until they begin to soften slightly.
- Pour in the vegetable broth, salt, and pepper. Bring the liquid to a gentle simmer.
- Add the dry fettuccine to the pot, arranging it in a single layer. Gently press the pasta down to submerge it in the broth. Cook for 5 minutes, stirring occasionally with tongs to prevent sticking.
- Scatter the asparagus pieces and broccoli florets over the pasta. Place the lid on the pot, reduce heat to medium-low, and cook for another 4-5 minutes, until the pasta is al dente and the vegetables are crisp-tender.
- Remove the pot from the heat. Most of the liquid should be absorbed, leaving a light, starchy sauce. If it appears too dry, add a splash of extra broth.
- Stir in the frozen peas, heavy cream, and grated Parmesan cheese. The residual heat will cook the peas and melt the cheese into a creamy sauce.
- Add the fresh lemon juice and chopped fresh herbs (parsley and basil). Toss everything gently to combine.
- Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if needed. Serve immediately, garnished with extra Parmesan cheese.
Notes
Variations & Tips:
- **Vegetable Swaps:** Feel free to substitute with other quick-cooking vegetables like zucchini, yellow squash, or snap peas. Halved cherry tomatoes can be added at the end.
- **Make it Vegan:** Use a plant-based cream (cashew or oat) and a vegan Parmesan alternative. Ensure your vegetable broth is certified vegan.
- **Add Protein:** Stir in cooked shredded chicken, shrimp, or chickpeas at the end for a heartier meal.
- **Spice it Up:** Add a pinch of red pepper flakes with the garlic for a gentle heat.
- **Flavor Boosts:** For deeper flavor, add a finely chopped shallot with the garlic, or brown 2 tablespoons of butter before sautéing the aromatics.
- **Important Technique:** Use a wide pot to prevent the pasta from clumping, and be sure to stir the pasta with tongs during the first few minutes of cooking to keep the strands separated.
- **Vegetable Swaps:** Feel free to substitute with other quick-cooking vegetables like zucchini, yellow squash, or snap peas. Halved cherry tomatoes can be added at the end.
- **Make it Vegan:** Use a plant-based cream (cashew or oat) and a vegan Parmesan alternative. Ensure your vegetable broth is certified vegan.
- **Add Protein:** Stir in cooked shredded chicken, shrimp, or chickpeas at the end for a heartier meal.
- **Spice it Up:** Add a pinch of red pepper flakes with the garlic for a gentle heat.
- **Flavor Boosts:** For deeper flavor, add a finely chopped shallot with the garlic, or brown 2 tablespoons of butter before sautéing the aromatics.
- **Important Technique:** Use a wide pot to prevent the pasta from clumping, and be sure to stir the pasta with tongs during the first few minutes of cooking to keep the strands separated.