Kitchen notes · a little help before you start

One Pot Pasta Primavera

Name: One Pot Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 1 tablespoon oil (Source: 1 tablespoon oil); 1 each red bell pepper ((chopped)) (Source: 1 red bell pepper ((chopped))); 1 each small zucchini ((halved lengthwise and sliced)) (Source: 1 small zucchini ((halved lengthwise and sliced))); 1 cup carrot matchsticks (Source: 1 cup carrot matchsticks); 1½ teaspoons salt (Source: 1½ teaspoons salt); 2 cloves garlic ((finely minced)) (Source: 2 cloves garlic ((finely minced))); 1 teaspoon Italian seasoning (Source: 1 teaspoon Italian seasoning); ¼ teaspoon pepper (Source: ¼ teaspoon pepper); 3 cups low-sodium vegetable broth (Source: 3 cups low-sodium vegetable broth); 1½ cups heavy whipping cream (Source: 1½ cups heavy whipping cream); 4½ cups dry penne pasta ((13oz or 375g)) (Source: 4½ cups dry penne pasta ((13oz or 375g))); 1 cup small broccoli florets (Source: 1 cup small broccoli florets); 2 cups chopped ((fresh spinach)) (Source: 2 cups chopped ((fresh spinach))); 1 cup frozen peas (Source: 1 cup frozen peas); ½ cup grated Parmesan cheese (Source: ½ cup grated Parmesan cheese)

One Pot Pasta Primavera is made with dry penne pasta, red bell pepper, and zucchini.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 5
Ingredients: 15 listed

Make it part of your week

Estimating…

Main courseAmericanPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Check the off-heat addition

Follow the instruction to take the pan off the heat before the finishing addition.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Stir as directed

Stay with the pan for the frequent stirring called for in the method.

Get to know the ingredients

red bell pepper (chopped)

In the method: Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.

small zucchini (halved lengthwise and sliced)

In the method: Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.

carrot matchsticks

In the method: Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.

The last little job

Finish as directed

Taste and adjust seasonings if desired before serving.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

A few questions you might have

What should I prepare first?

Set out the saucepan. Start with this step: Heat the oil in a large saucepan over medium-high heat.

Which preparation step should I plan for?

Follow the instruction to take the pan off the heat before the finishing addition.

What check should I look for as it cooks?

Add the bell pepper, zucchini, and carrots and sauté until crisp-tender, about 3 to 4 minutes.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Ingredients and Substitutions : Vegetables: you can really use almost any vegetable you have in the fridge or the garden here! Try adding mushrooms, green beans, kale, cherry tomatoes, or any other of your favorites. Keep in mind that firmer vegetables should be added at the beginning of the cook time, and softer vegetables at the end. Seasonings : I kept the seasonings simple and focused on the flavor of all those veggies. Feel free to add some spice with red pepper flakes or cayenne, or add in fresh herbs from the garden as well. Cooking liquid : I like to use mostly broth and add in heavy cream to give it richness and creaminess. I do not recommend using a lighter cream because there is a chance it will curdle with the high cooking temperature.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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