One-Pot Cheesy Vegetable Pasta Primavera
A colorful medley of fresh vegetables simmered with pasta in a creamy, cheesy sauce for a satisfying vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 large red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet or pot over medium heat. Add 4 minced garlic cloves and 1 medium diced yellow onion, sautéing for 3-4 minutes until fragrant and onions are translucent.
- Step 2: Add 1 medium sliced zucchini, 1 large diced red bell pepper, and 1 cup halved cherry tomatoes; cook for 5 minutes, stirring occasionally until vegetables soften and tomatoes release juices.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil, then add 12 oz penne pasta. Reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally until pasta is al dente and most broth is absorbed.
- Step 4: Stir in 1/2 cup heavy cream, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Continue cooking and stirring gently for 2-3 minutes until the sauce thickens and coats the pasta and vegetables.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and fold in 1/4 cup chopped fresh basil for a bright, fresh finish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Cheesy Vegetable Pasta Primavera take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cheesy Vegetable Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Cheesy Vegetable Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cheesy Vegetable Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Cheesy Vegetable Pasta Primavera vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
