One-Pot Pasta Primavera
A garden's worth of tender-crisp vegetables and noodles in a light parmesan cream, spring on a fork any night.
Ingredients (serves 4)
- 8 oz penne
- 1 zucchini
- 1 bell pepper
- 1 carrot
- 1 cup cherry tomatoes
- 1 cup frozen peas
- 3 cloves garlic
- 3 cups vegetable stock
- 0.5 cup heavy cream
- 0.75 cup grated parmesan
- 2 tbsp olive oil
- 1 tsp italian seasoning
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Slice the zucchini and carrot, dice the bell pepper, and halve the cherry tomatoes.
- 2
Heat the olive oil in a large Dutch oven over medium heat and cook the carrot and pepper 3 minutes, then stir in the minced garlic and italian seasoning.
- 3
Add the penne and vegetable stock, bring to a boil, and simmer covered, stirring occasionally, 8 minutes.
- 4
Stir in the zucchini, tomatoes, and frozen peas and cook uncovered until the pasta is tender and the vegetables are crisp-tender, 4 minutes.
- 5
Off the heat, stir in the heavy cream and parmesan until lightly creamy.
- 6
Season with salt and black pepper and serve with extra parmesan.
