I’m in love with all things “one pot” meals. They are quick, easy, full of flavor and did I mention easy? Today’s One Pot Pasta Primavera cooks in about 10 minutes and you’re done! The sauce is really flavorful but it’s still light enough you don’t feel guilty about eating it. We loved this dish! I’m at the point in my pregnancy (30 weeks along!) that I’m just plain tired. I’m constantly on the hunt for simple no-fuss meals my kids love, and this one will be heading into our permanent rotation. I love that it’s full of vegetables; they love all things creamy pasta. If you look close, this is a meatless dish which is easy on the budget too.
If you are looking for other fabulous “one pot wonders,” I’d start with these: Stove Top Chicken and Rice, One Pot Creamy Mac-n-Cheese, One Pot Farmstand Wonder, One Pot Coconut Chicken and Rice, or this collections of 15 one pot meals I collected from around the web. Your busy May schedule can thank me later.
The keys to the pasta “one pot wonders” is to stir a lot so that nothing sticks to the bottom of the pot and to keep an eye on the amount of liquid you have. You’ll want to have a little liquid left on the bottom of the pan when the noodles are cooked, so if this means you need to add a little more broth then be sure to do that. A little liquid left is great, because it will continue to thicken and becomes your sauce. Give it a try, I’m sure you’ll love what you come up with.
If you try this one pot pasta primavera, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
One Pot Pasta Primavera
- 5 cups vegetable broth
- 12 ounces tri-color spiral pasta, uncooked
- 1 small onion, halved and sliced thin
- 1 pound broccoli crowns, cut into bite-sized pieces
- 2 small zucchini, sliced
- 8 ounces sliced white button mushrooms
- 4 large cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan
- Salt and pepper to taste
- Additional Parmesan cheese for serving
- In a large stock pot add the broth through the spices (every thing except for the cream, cheese, and addition cheese and salt and pepper for serving). Stir well to combine. Bring the mixture to a boil over medium high heat and cook, stirring often until the noodles are al dente (about 10 minutes).
- Remove from the heat and stir in the cream and the Parmesan. Let the mixture sit for 5 minutes before stirring again and serving with additional cheese and salt and pepper to taste.
What other simple meals do you keep in your rotation? I’d love a few more ideas!
Thanks for being here and have a great day.