One Pot Pasta Primavera

A primavera sauce is usually a combination of butter, leftover pasta liquid and Parmesan cheese. Typical add-ins to this sauce are heavy cream and/or lemon juice or zest. Unlike an Alfredo sauce, the focus of this pasta recipe is on the fresh vegetables themselves. Keeping the sauce simple with just a few ingredients allows it to compliment the natural flavour of the veggies.

One Pot Pasta Primavera

One Pot Pasta Primavera

This One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine American
Servings 6
Calories 453 kcal


  • 1 tbsp olive oil
  • 1 red onion sliced
  • 4 cloves garlic minced
  • 1 lb penne pasta
  • 4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
  • 4 cups mixed fresh vegetables I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas
  • 1 tbsp butter
  • 1/2 tsp each salt & pepper
  • 1/4 cup heavy cream
  • 3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
  • 1/4 cup fresh chopped parsley optional


  • Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
  • Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
  • Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
  • Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!


Calories: 453kcal | Carbohydrates: 68g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 685mg | Potassium: 437mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3383IU | Vitamin C: 16mg | Calcium: 197mg | Iron: 2mg