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One Pot Pasta Primavera

Prep Time10 mins
Cook Time15 mins
Total Time25 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


  • 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.
  • 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 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.
  • 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.
  • 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.