One Pot Pasta Primavera is a fresh, easy dinner packed with vegetables and tossed in a light, creamy lemon sauce—all made in one pot in about 30 minutes.

This is one of those recipes that checks all the boxes—quick, fresh, and made entirely in one pot. It’s the kind of dinner that feels light but still satisfying, with tender pasta, plenty of vegetables, and just enough cream and Parmesan to bring everything together.

It’s also flexible. Use what you have, swap in seasonal vegetables, or adjust the heat level to your liking. Once you make it once, it’s easy to make it your own.

Why You’ll Love This One Pot Pasta Primavera

Made in one pot (easy cleanup)
Ready in about 30 minutes
Loaded with fresh vegetables
Light, creamy sauce without being heavy
Flexible—use what you have on hand

What Is Pasta Primavera?

Pasta primavera simply means pasta with fresh vegetables. It’s typically made with a mix of seasonal vegetables and a light sauce—sometimes olive oil–based, sometimes lightly creamy like this version.

This one-pot version simplifies everything by cooking the pasta and vegetables together, so the flavors build as it cooks.

Ingredients in One Pot Pasta Primavera

Linguine (or spaghetti)
Broccoli
Asparagus
Mushrooms
Onion + garlic
Frozen peas
Vegetable or chicken broth
Parmesan cheese
Heavy cream (just a small amount)
Lemon zest
Fresh basil
Sun-dried tomatoes (for finishing)

👉 Tip: This is a great clean-out-the-fridge recipe—zucchini, spinach, or bell peppers all work well too.

How to Make One Pot Pasta Primavera

Add base ingredients to the pot
In a large pot, combine broth, pasta, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt, pepper, and olive oil.

Bring to a boil and cook
Bring to a boil, then reduce heat, cover, and simmer. Stir once or twice to keep pasta from sticking.

Add finishing ingredients
Stir in peas, basil, cream, Parmesan, and lemon zest.

Simmer briefly
Cook another 1–2 minutes until everything is tender and coated in a light sauce.

Finish and serve
Let sit a few minutes to thicken slightly. Top with sun-dried tomatoes and extra Parmesan before serving.

Variations & Substitutions

Use zucchini, spinach, or green beans instead of asparagus
Swap linguine for penne or rotini
Skip cream for a more broth-based version
Add grilled chicken or shrimp for protein
Use gluten-free pasta if needed

What to Serve with Pasta Primavera

Garlic Parmesan Cheese Bread
Simple green salad with vinaigrette
Roasted vegetables
Light soup for a spring dinner pairing

FAQ

Can I make this ahead of time?
It’s best fresh, but leftovers reheat well with a splash of broth or water.

Will the pasta overcook in one pot?
No—just stir once or twice and keep an eye on timing. It cooks right in the broth.

Is the sauce supposed to be thick?
No—it’s a light, slightly brothy sauce that thickens a bit as it sits.

Can I skip the cream?
Yes. The dish will be lighter but still flavorful from the broth, Parmesan, and lemon.

This One Pot Pasta Primavera is one of those recipes you’ll come back to again and again—simple, flexible, and full of fresh flavor. Whether you’re cooking for a busy weeknight or just want something lighter but still satisfying, it’s an easy way to get dinner on the table without a lot of effort.

Print Recipe

5 from 4 votes

One Pot Pasta Primavera

This One Pot Pasta Primavera is an easy, vegetable-packed dinner made in about 30 minutes. Everything cooks together in one pot for a light, creamy pasta with fresh flavor and minimal cleanup—perfect for busy weeknights.

Course 30 minute one pot meal

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 458

Author Sally Humeniuk

Ingredients

4 cups vegetable or chicken broth
9 ounces linguine, uncooked, broken into 3-inch pieces
1 small onion, halved and thinly sliced
1 pound broccoli crowns, cut into large florets (about 2 cups)
1 ½ pounds asparagus, ends snapped off and cut into 2-inch pieces
4 ounces slice white or baby bella mushrooms, about 1 cup
4 large cloves garlic, minced
¼ teaspoon crushed red pepper flakes, more or less, to taste
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 Tablespoons olive oil
¾ cup frozen peas
½ cup fresh basil, chopped
¼ cup heavy whipping cream
¼ cup grated Parmesan cheese
Zest from one lemon
Fresh ground black pepper, to taste
Sun-dried tomatoes in oil, drained (about ½ cup)
2 Tablespoons oil from the sun-dried tomatoes, for drizzling
Additional Parmesan cheese for serving

Instructions

In a large pot, combine broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt, pepper, and olive oil. Bring to a boil.
4 cups vegetable or chicken broth, 9 ounces linguine,, 1 small onion,, 1 pound broccoli crowns,, 1 ½ pounds asparagus,, 4 ounces slice white or baby bella mushrooms,, 4 large cloves garlic,, ¼ teaspoon crushed red pepper flakes,, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, 2 Tablespoons olive oil
Once boiling, stir, reduce heat to medium, cover, and simmer for 7–8 minutes, stirring once or twice.
Stir in peas, basil, cream, Parmesan, and lemon zest. Simmer 1–2 minutes more, until pasta and vegetables are tender.
¾ cup frozen peas, ½ cup fresh basil,, ¼ cup heavy whipping cream, ¼ cup grated Parmesan cheese, Zest from one lemon
Remove from heat and let sit for a couple of minutes. The sauce will continue to thicken during this time.
Remove from heat and let sit 2–3 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning. Serve topped with sun-dried tomatoes, a drizzle of oil, and additional Parmesan.
Fresh ground black pepper,, Sun-dried tomatoes in oil,, 2 Tablespoons oil from the sun-dried tomatoes,, Additional Parmesan cheese for serving

Notes

NOTES & TIPS

Break pasta in half so it cooks evenly in the pot
Stir once or twice to prevent sticking
Add softer vegetables (like peas) at the end to keep their texture
Let the pasta sit a few minutes after cooking—the sauce will thicken slightly
Add a splash of broth when reheating leftovers

Nutrition Facts

One Pot Pasta Primavera

Amount Per Serving

Calories 458 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 15mg5%

Sodium 545mg24%

Potassium 904mg26%

Carbohydrates 51g17%

Fiber 8g33%

Sugar 8g9%

Protein 17g34%

Vitamin A 1680IU34%

Vitamin C 83mg101%

Calcium 142mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.