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95% would make again

One-pot Pasta Primavera

Tasty Team

Ingredients

for 4 servings

  • 4 cups broth (960 mL), of your choice
  • 10 oz linguine (285 g), uncooked
  • 10 oz broccoli floret (285 g)
  • 1 lb asparagus (455 g), chopped into 1-inch (2 cm) pieces
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon olive oil, to taste
  • 4 oz mushroom (110 g), sliced
  • ¼ cup heavy whipping cream (60 mL)
  • ½ cup grated parmesan cheese (55 g)
  • 3 tablespoons fresh parsley, finely chopped

Nutrition Info

  • Calories 1213
  • Fat 69g
  • Carbs 129g
  • Fiber 8g
  • Sugar 18g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
  2. Add the mushrooms and bring to a boil.
  3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
  4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
  5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
  6. Enjoy!

Ingredients

for 4 servings

  • 4 cups broth (960 mL), of your choice
  • 10 oz linguine (285 g), uncooked
  • 10 oz broccoli floret (285 g)
  • 1 lb asparagus (455 g), chopped into 1-inch (2 cm) pieces
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon olive oil, to taste
  • 4 oz mushroom (110 g), sliced
  • ¼ cup heavy whipping cream (60 mL)
  • ½ cup grated parmesan cheese (55 g)
  • 3 tablespoons fresh parsley, finely chopped

Nutrition Info

  • Calories 1213
  • Fat 69g
  • Carbs 129g
  • Fiber 8g
  • Sugar 18g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
  2. Add the mushrooms and bring to a boil.
  3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
  4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
  5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
  6. Enjoy!

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