Description
A simple and delicious one-pot pasta primavera featuring fresh vegetables in a creamy Parmesan sauce, perfect for an easy weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1 lb penne pasta (or similar short pasta like rotini)
- 4 cups chicken or vegetable broth
- 4 cups mixed fresh vegetables (e.g., broccoli florets, julienned carrots, diced yellow bell pepper, zucchini, frozen peas)
- 1 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup heavy cream
- ¾ cup grated Parmesan cheese
- ¼ cup fresh chopped parsley, for garnish (optional)
Instructions
- In a large Dutch oven or deep pot, heat olive oil over medium-high heat. Add the sliced red onion and minced garlic, sautéing for about 1 minute until fragrant.
- Stir in the penne pasta and chicken (or vegetable) broth. Bring the mixture to a boil. Reduce heat to a simmer and cook for 10-12 minutes, stirring frequently, until the pasta is nearly al dente.
- While the pasta cooks, prepare your chosen fresh vegetables. Add the mixed fresh vegetables to the pot with the pasta and continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Remove the pot from the heat. Stir in the butter, salt, pepper, heavy cream, and grated Parmesan cheese. Toss everything gently to ensure the pasta and vegetables are thoroughly coated in the creamy sauce.
- Serve immediately, optionally garnished with fresh chopped parsley.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust vegetables based on seasonal availability.
- Ensure pasta is nearly al dente before adding vegetables to avoid overcooking.