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One Skillet Pasta Primavera Recipe

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★★★★★

4.6 from 71 reviews

This One Skillet Pasta Primavera is a quick and easy meal that combines tender farfalle pasta with a medley of fresh and frozen vegetables in a creamy Parmesan sauce. Cooked entirely in one pan, it’s a convenient and nutritious dish perfect for busy weeknights or anytime you want a comforting vegetable-packed pasta dinner.

Ingredients

Scale

Vegetables and Protein

  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • Pinch of salt
  • 1 clove garlic, minced
  • 2 cups frozen broccoli, cauliflower, and carrot medley
  • 1 cup frozen sugar snap peas
  • 1/2 cup halved grape tomatoes
  • 1 tablespoon fresh chopped basil
  • 1 large boneless skinless chicken breast, patted dry, cut into 1/2 inch pieces, and lightly salted (optional)
  • 8 ounces shrimp, peeled, deveined, and patted dry (optional)
  • Other vegetables, such as zucchini or bell pepper (optional)

Liquids and Dairy

  • 1 tablespoon olive oil
  • 3 cups vegetable or chicken broth, room temperature
  • 1/4 cup heavy whipping cream or half-and-half, room temperature
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice

Pasta

  • 8 ounces dry farfalle (bow tie) pasta

Instructions

  1. Sauté Vegetables: Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium heat until hot. Add 1 cup sliced mushrooms, 1/2 cup chopped onion, and a pinch of salt. Cook until softened, about 5 minutes. Add 1 clove minced garlic and cook for another 1 minute to release the aroma.
  2. Cook Frozen Vegetables: Add 2 cups frozen broccoli, cauliflower, and carrot medley along with 1 cup frozen sugar snap peas to the skillet. Cover with a lid and cook until heated through, about 5 minutes. Once hot, transfer the vegetables to a bowl and keep warm.
  3. Cook Pasta: To the same skillet, add 3 cups room temperature vegetable or chicken broth and 8 ounces dry farfalle pasta. Bring to a boil over medium-high heat, then boil uncovered, stirring occasionally until the pasta is al dente and most of the liquid is absorbed, about 10 to 13 minutes.
  4. Combine and Finish: Stir in 1/4 cup heavy whipping cream or half-and-half, 1/4 cup grated Parmesan cheese, and 1 tablespoon lemon juice into the pasta. Then add the cooked vegetables, 1/2 cup halved grape tomatoes, and 1 tablespoon fresh chopped basil. Mix well, remove from heat, and serve immediately.

Notes

  • You can add protein such as diced chicken breast or shrimp by cooking them separately before starting the recipe, or by sautéing in the skillet before the vegetables.
  • Feel free to substitute farfalle pasta with any other short pasta shapes like penne or rotini.
  • Using room temperature broth and cream helps the pasta cook evenly and prevents clumping.
  • If you prefer the pasta less creamy, reduce the amount of cream or omit it entirely.
  • Additional fresh vegetables like zucchini or bell pepper can be added based on availability and preference.

Keywords: one skillet pasta, pasta primavera, easy pasta recipe, vegetarian pasta, quick dinner, vegetable pasta, creamy pasta dish

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