One Pot Spring Pasta Primavera

One pot pasta primavera with spring vegetables in skillet.

5 from 1 vote

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!

Prep Time10

Cook Time20

Additional Time0

Total Time30

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 376kcal

Author: Marcie

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