One-Pot Veggie Pasta Recipe

Name: One-Pot Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces linguine; 2 cups fresh broccoli florets; 1 cup fresh asparagus, cut into 1-inch pieces; 2 cups sliced zucchini; 1/2 cup fresh snow pea; 1/2 cup frozen green pea, thawed; 1/2 cup half-and-half cream; 1/2 cup parmesan cheese; 2 tablespoons butter, softened; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

12 ounces linguine
2 cups fresh broccoli florets
1 cup fresh asparagus, cut into 1-inch pieces
2 cups sliced zucchini
1/2 cup fresh snow pea
1/2 cup frozen green pea, thawed
1/2 cup half-and-half cream
1/2 cup parmesan cheese
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon pepper

1
Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
2
Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
3
Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
4
During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
5
Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces linguine, 2 cups fresh broccoli florets, 1 cup fresh asparagus, cut into 1-inch pieces, 2 cups sliced zucchini, and more.

Yes, One-Pot Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Veggie Pasta

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