It doesn’t get easier than one pot pasta recipes, and this One Pot Spring Pasta Primavera is living proof! Tender orecchiette pasta is packed with spring vegetables and smothered in a lemony parmesan cream sauce. It’s an easy vegetarian dinner that’s ready in 30 minutes!

One pot pasta primavera with spring vegetables in skillet.

When my oldest son was a baby, I became a stay-at-home mom.  Food Network had just gotten popular, and Rachel Ray’s 30 Minute Meals show was one of my favorite shows.  I marveled at how quickly she cooked, and I wondered if I could ever be that fast.

I am faster in the kitchen today, but I hate doing dishes.  Do you remember how many dirty pots and pans Rachel Ray racked up cooking that food in 30 minutes?  I figured it would take a clean up crew 30 minutes just to do the dishes.  

Since I don’t have a clean up crew, I love meals that cook up in one pot. 🙂

This Creamy Pasta Primavera is the perfect example. It includes tender orecchiette pasta, an array of spring vegetables, and a creamy lemon parmesan sauce that makes it the perfect spring dinner.

Aside from the fact that you don’t have to boil the pasta separately and wash another pot, there are definitely benefits to cooking the pasta in the same pot with the other ingredients.

You’ve probably encountered recipes that instruct you to reserve some of the pasta water to add back into the dish once the pasta has been drained? The water contains starch from the pasta, which helps coat the pasta and give the dish a nice silky texture.

One pot pasta recipes follow that concept. The pasta releases its starches into the dish as it cooks, which in turn lends a nice silky texture to the sauce.

This texture is what gives my one pot thai pasta and one pot Italian sausage farfalle pasta creaminess without any cream at all.

This spring vegetable pasta includes cream as it is customary in classic pasta primavera, which completely takes this recipe over the top.

This is an easy, delicious spring dinner that the entire family will love! 🙂

One pot spring vegetable pasta in a bowl topped with parmesan.
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Why you’ll love this recipe:

  • This fresh and flavorful spring vegetable pasta is packed with spring veggies, the brightness of lemon and a creamy lemon parmesan sauce.
  • It takes minimal prep time and it’s ready in 30 minutes, making it perfect for busy weeknights.
  • Everything cooks up in one pot, which means maximum flavor with minimal cleanup. There’s no need to boil and drain the pasta separately!
  • It’s customizable with your favorite vegetables and you can add your favorite protein source as desired.

Recipe ingredients

This vegetable pasta primavera is packed with spring veggies, which can be customized with whatever is in season (or whatever you have in your fridge).  

Spring vegetable pasta recipe ingredients.
  • Pasta. Orecchiette pasta (translated to “little ears” in Italian), is my pasta of choice here, but any short, sturdy pasta will work in this creamy pasta primavera. Great options include rotini, penne, elbows, bow tie pasta and more. Use whole wheat for added fiber!
  • Asparagus. Remove the tough ends before chopping them up.
  • Leeks. If you’re not familiar with leeks, they have a mild onion flavor that makes any dish special. See my post on leek recipes to find out more about how to clean them and use them in a variety of recipes.
  • Garlic. A must for adding a savory layer of flavor to the entire dish.
  • Mushrooms. Add “meaty” flavor to the dish. Use baby bella, button or your favorite variety, or omit them altogether as desired.
  • Peas. Fresh or frozen peas may be used.
  • Heavy cream. Provides luxurious creaminess to the dish. The cream is a must in classic pasta primavera recipes.
  • Lemon. Adds bright flavor that accentuates all of the ingredients. Be sure to use the lemon zest as well!
  • Parmesan cheese. A must for savory depth of flavor. It really amps up the flavor of the cream sauce.
  • Fresh basil. Not pictured above. While this is optional, it adds fresh flavor to the dish. If you don’t have it, consider adding a teaspoon of dried basil or your favorite herbs when you add the cream.

How to make this recipe

This vegetarian one pot pasta comes together takes just 10 minutes to prep, it cooks up in about 20 minutes, and clean-up is a breeze!

Pro tip: Prep your veggies in advance to make this meal come together even faster.

Cooked spring vegetables in a bowl.
Cook the mushrooms for 5 minutes until softened. Add the asparagus and leeks and cook 2-3 minutes longer, then add the garlic and peas and cook an addition 30 seconds. Place in a bowl and set aside.
Pasta in a skillet with water and cream.
Add the stock or water to the pot and scrape any bits from the bottom of the pan. Add the pasta and stir. Bring to a boil, then reduce the heat to medium and add the cream.
Cooked pasta in skillet.
Cook at a high simmer until the pasta is tender, about 10 minutes. If the liquid has evaporated and the pasta is not done yet, add up to a 1/2 cup more liquid.
Finished dish with the cooked vegetables, lemon and basil.
Remove from heat and stir in the cooked veggies, lemon juice, zest, parmesan cheese and basil.

Recipe FAQs

Can I use a different type of pasta?

Any short cut pasta variety can be used in this recipe. I’ve used orecchiette here, and while I love it, it’s prone to sticking together in little stacks as it cooks. It is really important to try to separate the pasta so that it cooks evenly.

Rotini, penne, elbows, small shells or bow tie pasta are great options for this dish.

What vegetables can I substitute or add?

You can use any type of vegetables that you have on hand. Small broccoli florets, zucchini, yellow squash, bell pepper, cherry tomatoes, grated carrot and spinach are all great options.

Keep in mind that softer vegetables should be added towards the end of cooking time to avoid over cooking them.

Can I make this dairy-free?

Yes, it can be replaced with full fat or lite coconut milk for a dairy free option, and omit the parmesan cheese.

You may omit the cream altogether and simply add extra water or stock as well.

How long does pasta last in the fridge?

Leftover spring vegetarian pasta will keep in the fridge for 3 days in an air tight container.

One pot creamy vegetable pasta in a skillet with wooden spoon.

Serving suggestions

This creamy vegetable pasta primavera is great served all on its own as a vegetarian dinner, but there are even more delicious ideas below.

Recipe notes

  • Pro tip: Prep your veggies in advance to make this meal come together even faster.
  • If you like a richer pasta, substitute more of the stock with half and half or cream.
  • I remove the veggies from the pot before adding the liquid and pasta to keep them from overcooking.  This also helps them retain their pretty green color!
  • Leftover pasta primavera will keep in an air tight container in the fridge for 3-5 days.
One Pot spring pasta primavera in a bowl with parmesan cheese on top.

More one pot pasta recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

One pot pasta primavera with spring vegetables in skillet.

One Pot Spring Pasta Primavera

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
One Pot Spring Pasta Primavera is packed with spring veggies, fresh basil and cooks up in a creamy sauce. It's a vegetarian dinner that's on the table in 30 minutes!
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 8 ounces mushrooms stems removed and sliced
  • 8 ounces asparagus tough stems removed, cut into 1″ pieces on the bias
  • 1 leek white and light green parts only, sliced into half moons
  • 1 cup fresh or frozen peas thawed if frozen
  • 3 cloves garlic minced
  • 2.5 cups low sodium vegetable stock sub with water; see note 2
  • 8 ounces uncooked short cut pasta I used orecchiette; see note 3 for more options
  • 3/4 cup heavy cream
  • 1 lemon zested and juiced
  • 1/2 cup freshly grated parmesan cheese
  • 1/3 cup chopped fresh basil sub with 1 teaspoon dried basil (dried herbs should be added in step 3 with the cream)
  • salt and pepper to taste

Instructions 

  • Heat a large skillet with 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and pinch of salt and sauté until browned and somewhat softened, about 5 minutes.
    2 tablespoons extra virgin olive oil, 8 ounces mushrooms
  • Add the remaining tablespoon of oil to the pan, and add the asparagus and leek. Cook for 2-3 minutes until the asparagus is crisp tender, then add the peas and garlic and cook 30 seconds longer. Place the cooked vegetables in a bowl and set aside.
    8 ounces asparagus, 1 leek, 1 cup fresh or frozen peas, 3 cloves garlic
  • Add the stock or water to the pot and scrape any bits from the bottom of the pan. Add the pasta and stir. Bring to a boil, then add the cream. Reduce the heat to medium low and cook at a high simmer until the pasta is tender, about 10-12 minutes depending on the type of pasta used. If the liquid has evaporated and the pasta is not done yet, add up to a 1/2 cup more liquid and continue cooking. Add the vegetables back to pot during the last 30 seconds of cooking to warm them through.
    2.5 cups low sodium vegetable stock, 8 ounces uncooked short cut pasta, 3/4 cup heavy cream
  • When the pasta is done, remove from heat and stir in the lemon zest, juice, parmesan cheese and fresh basil. Taste and add salt and pepper, to taste. Serve with additional parmesan cheese as desired and enjoy!
    1 lemon, 1/2 cup freshly grated parmesan cheese, 1/3 cup chopped fresh basil, salt and pepper

Notes

  • Pro tip:  Prep the veggies beforehand to make this meal go even more quickly!
  • You may need an additional 1/2 cup or more liquid depending on how quickly the liquid evaporates while the pasta is cooking. Simply add additional liquid as needed and continue cooking until the pasta is tender.
  • I separated the veggies from the dish until the end of cooking time to prevent them from being overcooked. They retain their green color this way as well!
  • You can swap out the pasta and veggies I’ve used for your favorite. For a protein boost, add white beans or your favorite protein source.
  • Leftover one pot pasta primavera will keep in an air tight container in the fridge for 3 days.

Nutrition

Calories: 376kcal, Carbohydrates: 42g, Protein: 13g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 41mg, Sodium: 164mg, Potassium: 445mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1302IU, Vitamin C: 25mg, Calcium: 136mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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