One-Pot Spring Pasta Primavera Recipe with Fresh Veggies

I learned to appreciate fast cooking while watching 30-minute cooking shows, but I never loved the mountain of dishes that followed. That’s why one-pot recipes are a favorite: they save time, concentrate flavor, and cut down on cleanup. This creamy pasta primavera brings bright lemon, fresh basil, and a mix of seasonal vegetables together in one pan for an effort-light but impressive dinner.

Cooking the pasta right in the sauce and broth has a practical advantage: the starch released from the pasta thickens and enriches the sauce, creating a smooth, silky coating without needing to drain and reserve pasta water. In this recipe, heavy cream adds extra richness consistent with classic pasta primavera, while lemon zest and juice brighten every bite.

Why you’ll love this recipe:

• Fresh spring vegetables and lemon brighten a rich, creamy parmesan sauce.
• Minimal prep and a 30-minute total time make it ideal for weeknights.
• Everything cooks in one pot for concentrated flavor and easy cleanup—no separate pasta pot required.
• Flexible ingredients: swap vegetables or add a protein to suit your preferences.

Recipe ingredients

This pasta primavera is built on spring produce, but it’s easy to adapt to what’s in your fridge. Below are the ingredients used in the original version.

• Pasta: 8 ounces short pasta such as orecchiette, rotini, penne, small shells, or bow ties.
• Asparagus: 8 ounces, tough ends removed and cut into 1″ pieces on the bias.
• Leek: white and light green parts only, sliced into half-moons.
• Mushrooms: 8 ounces, stems removed and sliced (baby bella or button work well).
• Peas: 1 cup fresh or frozen (thawed if frozen).
• Garlic: 3 cloves, minced.
• Oil: 2 tablespoons extra virgin olive oil.
• Stock or water: 2 1/2 cups low-sodium vegetable stock (or water).
• Heavy cream: 3/4 cup for a rich, classic primavera sauce.
• Lemon: zest and juice of 1 lemon.
• Parmesan: 1/2 cup freshly grated parmesan cheese.
• Basil: 1/3 cup chopped fresh basil (or 1 teaspoon dried basil).
• Salt and pepper: to taste.

How to make this recipe

This vegetarian one-pot pasta requires about 10 minutes of prep and 20 minutes of cooking. For the fastest weeknight dinner, prep the vegetables ahead of time.

Pro tip: Chop the vegetables in advance to speed assembly.

Recipe FAQs

Serving suggestions

This pasta is satisfying on its own, but here are a few ideas to elevate the meal:

• Pair with a crisp green or arugula salad and a bright vinaigrette.
• Serve with crusty bread, focaccia, or garlic toast to soak up the sauce.
• Add cooked chicken, shrimp, or white beans for extra protein, or serve a protein on the side.
• Swap or mix vegetables based on what’s fresh and seasonal where you live.

Recipe notes

• Pro tip: Prep the vegetables ahead of time to shorten active cooking time.
• If the cooking liquid evaporates before the pasta is tender, add up to 1/2 cup more stock or water and continue cooking.
• To keep vegetables bright, remove them from the pan after sautéing and add back at the end to warm through.
• Leftovers keep 3–5 days refrigerated in an airtight container.

One Pot Spring Pasta Primavera

Servings: 6 • Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins

One Pot Spring Pasta Primavera is packed with spring vegetables, lemon, and basil in a creamy parmesan sauce. This vegetarian skillet dinner comes together in about 30 minutes.

Ingredients

• 2 tablespoons extra virgin olive oil
• 8 ounces mushrooms, stems removed and sliced
• 8 ounces asparagus, tough stems removed and cut into 1″ pieces
• 1 leek, white and light green parts only, sliced
• 1 cup fresh or frozen peas, thawed if frozen
• 3 cloves garlic, minced
• 2.5 cups low-sodium vegetable stock (or water)
• 8 ounces uncooked short pasta (orecchiette recommended)
• 3/4 cup heavy cream
• 1 lemon, zested and juiced
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup chopped fresh basil (or 1 teaspoon dried basil)
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add sliced mushrooms with a pinch of salt and sauté about 5 minutes until browned and softened.
2. Add the remaining tablespoon of oil, then add asparagus and sliced leek. Cook 2–3 minutes until asparagus is crisp-tender. Add peas and garlic and cook 30 seconds. Transfer the vegetables to a bowl and set aside.
3. Pour stock or water into the skillet and scrape any browned bits from the bottom. Add the pasta and stir. Bring to a boil, then add the cream. Reduce heat to a high simmer and cook until the pasta is tender, about 10–12 minutes depending on pasta type. If the liquid evaporates before the pasta is done, add up to 1/2 cup more liquid as needed.
4. Add the cooked vegetables back to the pan in the last 30 seconds to warm through. Remove from heat and stir in the lemon zest, lemon juice, parmesan, and chopped basil. Season with salt and pepper to taste. Serve with additional parmesan if desired.

Notes

• Prep vegetables ahead to reduce active time.
• Adjust cream or stock to reach your preferred sauce richness.
• Swap pasta and vegetables freely—white beans or cooked chicken make easy protein additions.
• Store leftovers in an airtight container in the fridge for 3–5 days.

Nutrition (per serving)

Calories: 376 kcal • Carbohydrates: 42 g • Protein: 13 g • Fat: 19 g • Saturated Fat: 9 g • Fiber: 5 g • Sodium: 164 mg

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