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5 from 4 votes

One Pot Pasta Primavera

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: 30 minute one pot meal
Servings: 6
Calories: 458kcal
Author: Good Dinner Mom

Ingredients

Instructions

  • In a large stock pot, add 4 cups vegetable broth,9 ounces linguine, 1 sliced onion, 1 pound broccoli, 1 ½ pounds asparagus, 4 ounces mushrooms, 4 garlic, ¼ teaspoon red pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Add the 2 Tablespoons olive oil, drizzled over top to prevent linguine from sticking. Set pot to high heat and let broth come to a boil.
  • 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.
  • Add ¾ cup peas, ½ cup basil, ¼ cup heavy whipping cream, ¼ cup Parmesan and lemon zest. Continue cooking another 1-2 minutes at a simmer until the pasta and vegetables are tender.
  • Remove from heat and let sit for a couple of minutes. The sauce will continue to thicken during this time.
  • 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.

Cooks Note:

  • If using gluten-free noodles, do not add to the mixture until broth begins to boil since gluten-free cooks a little faster.

Nutrition

Calories: 458kcal | Carbohydrates: 51g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 545mg | Potassium: 904mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1680IU | Vitamin C: 83mg | Calcium: 142mg | Iron: 5mg