One Pot Pasta Primavera from The Recipe Rebel is fresh, colorful, and comes together in a single pot for an easy, feel-good meal. Perfect for busy weeknights when you want something lighter but still satisfying, it proves that a nourishing dinner doesn’t have to be complicated. Simple, intentional cooking—like tossing everything into one pot—helps bring a sense of ease and balance to evenings that might otherwise feel rushed.
INGREDIENTS
- 1 tablespoon oil
- 1 red bell pepper, (chopped)
- 1 small zucchini, (halved lengthwise and sliced)
- 1 cup carrot matchsticks
- 1½ teaspoons salt
- 2 cloves garlic, (finely minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- 3 cups low-sodium vegetable broth
- 1½ cups heavy whipping cream
- 4½ cups dry penne pasta, (13oz or 375g)
- 1 cup small broccoli florets
- 2 cups chopped, (fresh spinach)
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
INSTRUCTIONS
- Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.
- Add the salt, garlic, Italian seasoning, and pepper and cook for 1 minute.
- Add the broth and cream and bring to a simmer. Stir in the uncooked pasta and broccoli.
- Cover, reduce the heat to medium-low, and continue cooking for 8 to 10 minutes, stirring often, until the pasta is al dente.
- Remove from the heat and stir in the spinach, peas, and Parmesan. Cover and let it sit for 2 minutes, until the peas are warmed through and the spinach has wilted.
- Taste and adjust seasonings if desired before serving.