5 Genius Secrets to Easy & Delicious Dinners

17 Comments

One Pot Pasta Primavera

This dish is a springtime favorite that can be enjoyed all year round. It is fast and easy to make, and creates minimal mess to clean up.

You and your family are going to love this dish that has become a weeknight staple in our homes!

Why this dish is one of our favorites

If you’ve been following along and making our recipes for a while, you know we love the ease of single dish recipes. Between cutting down on cooking time and having only one dish to clean, it is a huge time saver.

One pot pasta has been a game changer for us, especially during a busy week. Instead of spending hours prepping, using tons of dishes (and cleaning tons of dishes), we have hacked our way into a delicious and nutritious dinner.

With this recipe, you don’t need to boil your pasta ahead of time. Cooking your pasta in the sauce will save you time and add flavor to your dish.

Why is it called pasta primavera?

Interestingly enough, Primavera used to be a popular girls name in Italy. It directly translates to mean spring or springtime.

Another fun fact: broccoli was first discovered in Italy approximately 2,000 years ago! It also enters it’s prime in the early spring season.

Nowadays, you can get broccoli pretty much anywhere around the world and all year round. But we love sharing these fun facts with our kids to make mealtime more interesting!

How to make one pot pasta primavera
  1. Add uncooked pasta, onion, mushrooms, broccoli, chicken or veggie broth, garlic, crushed red pepper, herbs, and seasonings to a large pot. We love to use a deep dutch oven for this dish, but any deep pot will work.
  2. Mix your ingredients together on the stove and bring it up to a boil over medium heat.
  3. Once the broth is boiling, cover and cook for about 12-15 minutes.
    • Note: to ensure that your pasta doesn’t stick together, make sure you stir about halfway through the cook time.
  4. Give your pasta noodle a taste test. When it is cooked to the perfect texture, stir in the grated parmesan cheese and heavy cream. Let this all sit together over low heat to combine into a thick creamy sauce.
  5. When ready to serve, top it off with some parmesan cheese shavings and fresh herbs for garnish if you’d like!
  6. Enjoy!
Variations to this recipe

This dish can be made gluten free by substituting the pasta for your favorite gluten free alternative. We have found that gluten free pasta tends to be more delicate than regular pasta, so we recommend checking the texture of your pasta at the 10 minute mark.

If you’re looking to make this dairy free, you can easily swap in dairy free parmesan and substitute the heavy cream. We have found that oat milk has the creamiest texture among the plant based milk alternatives and should work well here!

If you are using a dairy free milk instead of heavy cream, we recommend using half the amount. This is because most plant based milk does not have the same fat content as heavy cream so it will not thicken the same way heavy cream would.

As far as veggies go, this recipe lends itself to variety. If you or your kids hate broccoli or mushrooms feel free to take them out and swap in your favorites. This dish will be delicious with whichever vegetables you choose to pair it with!

One Pot Pasta Primavera

This one pot pasta is light and perfect when you want a quick dinner! Made with lots of veggies and freshly grated pamesan cheese!
4.34 from 6 votes
Print Pin Rate
Course: dinner
Cuisine: American, Italian
Keyword: easy dinner recipe, healthy pasta recipe, one pot dinner, one pot meal, one pot pasta, pasta, pasta for a family, pasta primavera, quick pasta recipe

Ingredients

  • 16 oz spaghetti, uncooked cut in half to fit pot
  • 1 small onion, halved and sliced thin
  • 4 cloves garlic, minced
  • 4 1/2 cups chicken or vegetable broth
  • 2 cups broccoli florets
  • 2 cups white button mushrooms, sliced
  • 2 tsp sea salt more or less to taste
  • 2 tsp crushed red pepper more or less to taste
  • 2 tsp dried italian herbs
  • 1 tsp freshly ground black pepper more or less to taste
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shaved parmesan cheese
  • 1 1/2 cups cooked chicken, shredded

Instructions

  • In a large, deep dutch oven add your uncooked pasta, onion, mushrooms, broccoli, broth, garlic, crushed red pepper, dried herbs, salt and pepper.
  • Stir until everything is combined. Bring to a boil, cover and cook on medium heat for 12-15 minutes. *Be sure to stir half way through cooking!
  • Remove lid and stir in grated parmesan cheese, chicken, and heavy cream. Top with parmesan cheese shavings.
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17 Comments. Leave new

  • 5 stars
    My husband and I really enjoyed this recipe! It was a great way to use up some left over produce and shredded chicken in our fridge. The only substitution I made was that I used cream cheese for the heavy cream as I didn’t have any on hand. I also cut the crushed red pepper in half as we prefer less spice. Delicious and will make it again for sure!

    Reply
  • Stephanie Stephens
    January 7, 2022 2:00 am

    4 stars
    Really enjoyed this dish, easy and quick to make. I would only add 1/2-1 tsp of red pepper flakes though. I added 1 and it was spicy enough. Going through a no meat faze so I didn’t add chicken but it was still very tasty!

    Reply
    • 5 stars
      So easy and full of flavor. I added a bit too much red pepper flakes but I just added more cream to calm it down. It was yummy. Thank you Food Dolls.

      Reply
  • Have you ever used a different shaped pasta? I was thinking cavatelli or penne?

    Reply
  • What if I don’t have a Dutch oven, should I use my stock pot and lid? What do you suggest?

    Reply
  • What cooking temp? 350?

    Reply
    • This is not baked in the oven. You bring it to a boil. Cover and reduce heat to medium-low for 12-14 minutes or until the pasta is cooked.

      Reply
  • 5 stars
    This dish is so comforting, delicious and easy to make. Looking forward to trying out all of these recipes!

    Reply
  • 4 stars
    I just made this tonight. My family loved it! I used 4 cups of broth which was the perfect amount of liquid. I also added zucchini because I had some around. Which tasted good. I will definitely make again.

    Reply
  • Loved the recipe! I added more of everything plus some red and green bell peppers.

    Reply
  • 3 stars
    I feel like this recipe just abruptly ends. It’s not a detailed helpful recipe. Is the broth supposed to be boiled away at the end? Am I supposed to strain the whole thing? Leave the broth in?

    Reply

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Meet the Food Dolls, Alia and Radwa!

We are Alia and Radwa, two Minnesota moms who absolutely love to cook and experiment in our kitchens. Even though we grew up loving our mom’s Egyptian cooking and learning to bake, we didn’t start cooking until later on in our lives. It is our hope that Food Dolls will be your go-to hub for delicious, easy recipes that empower you to feel comfortable and confident in the kitchen regardless of how much experience you have. You and your family deserve to have decadent, scrumptious meals that don’t break the bank or fill your kitchen sink to the brim!

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5 Genius Secrets to Easy + Delicious Dinners!

Recipes, tricks, & tips to make dinner tasty AND stress-free

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