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30 Minute Skillet Pasta Primavera Skillet

One Pot Pasta Primavera is packed with veggies, fresh basil and cooks up in a creamy sauce. It's a vegetarian dinner the family will love, and it's on the table in 30 minutes!

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  • 2 tablespoons extra virgin olive oil
  • 8 ounces mushrooms stems removed and sliced
  • 1/2 lb. asparagus tough stems removed, cut into 1" pieces on the bias
  • 1 large leek white and light green parts only, sliced into half moons
  • 1 cup fresh or frozen peas thawed if frozen
  • 3 cloves garlic minced
  • 4 cups low sodium vegetable stock
  • 8 ounces dried pasta
  • 1/4 cup heavy cream
  • 1 lemon zested and juiced
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 cup chopped fresh basil
  • salt and pepper to taste


  • 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.
  • Add the remaining tablespoon of oil to the pan, and add the asparagus, leek, peas, and garlic, and sauté until the asparagus is crisp tender, about 2-3 minutes. Place the veggies in a bowl and set aside.
  • Add the stock or water to the pot and scrape any bits from the bottom of the pan. Add the pasta, heavy cream, and stir. Bring to a boil, and cook at a high simmer until the pasta is tender, about 12 minutes depending on the type of pasta used. Stir in the lemon juice, zest and veggies into the pot during the last few minutes of cooking time so the flavors can meld together. When the pasta is finished cooking, there will still be some liquid that hasn't been absorbed -- it will be absorbed as the pasta sits after cooking.
  • Stir in the parmesan cheese and lemon zest, and taste. Stir in the basil and adjust the seasoning as necessary. Enjoy!


  • Pro tip:  Prep the veggies beforehand to make this meal go even more quickly!
  • I separated the veggies from the dish until the end of cooking time to prevent them from being overcooked. They retain a greener 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 pasta primavera will keep in an air tight container in the fridge for 3-5 days.


Calories: 219kcal, Carbohydrates: 25g, Protein: 8g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 282mg, Fiber: 4g, Sugar: 5g

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

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!