One Pot Pasta Primavera
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: 30 minute one pot meal
Servings: 6
Author: Good Dinner Mom
  • 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 1/2 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
  • 1/4 teaspoon crushed red pepper flakes more or less, to taste
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1/2 cup chopped fresh basil
  • 1/4 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • Zest from one lemon
  • Fresh ground black pepper to taste
  • Sun-dried tomatoes in oil drained (about 1/2 cup)
  • 2 tablespoons oil about from the sun-dried tomatoes, for drizzling
  • Additional Parmesan cheese for serving
  1. In a large stock pot, add the vegetable broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, and salt pepper. Add the 2 tablespoons olive oil, drizzled over top to prevent linquine from sticking. Set pot to high heat and let broth come to a boil.
  2. Once pot starts to boil, give everything a good stir, turn heat to medium and cover. Stir at about the 3 minute mark and then again at the end of the 7 minutes.
  3. Add the peas, basil, heavy whipping cream, Parmesan and lemon zest. Continue cooking another 1-2 minutes at a simmer until the pasta and vegetables are tender.
  4. Remove from heat and let sit for a couple of minutes. The sauce will continue to thicken during this time.
  5. Taste and add additional salt, pepper or red pepper flakes. Divide into serving bowls, top with the sun-dried tomatoes, drizzle with oil from the tomatoes and serve with additional Parmesan cheese.
  6. Cook's Note: If using gluten-free noodles, do not add to the mixture until broth begins to boil since gluten-free cooks a little faster.