Pin it My weeknight routine changed when I stumbled on this method during a particularly chaotic Thursday evening. I had a crisper drawer full of vegetables that needed using and no energy for multiple pots. Tossing everything into one pan with the pasta felt almost too simple, but watching the broth reduce into a creamy sauce while the vegetables softened was oddly satisfying. The kitchen smelled like garlic and fresh herbs within minutes. I've made it at least two dozen times since, tweaking the vegetables with whatever looks good at the market.
I first served this to friends who showed up unannounced on a Sunday afternoon. I panicked briefly, then remembered I had pasta and a pile of farmer's market vegetables. They watched me chop and stir, skeptical that one pot could produce a real meal. When I ladled it into bowls and passed around the Parmesan, the conversation paused. One friend went back for seconds before finishing her first helping.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges or twists grab onto the creamy sauce and trap little bits of vegetable, making every bite more interesting than smooth noodles would.
- Zucchini: Slice it into half-moons no thicker than a quarter inch so it cooks at the same rate as the pasta without turning to mush.
- Red and yellow bell peppers: The sweetness balances the richness of the cream, and the colors make the dish look like something from a magazine.
- Cherry tomatoes: Halving them lets their juices mingle with the broth, adding a slight tang that cuts through the dairy.
- Snap peas: They stay snappy if you trim the strings and add them early, giving a satisfying crunch in contrast to the tender pasta.
- Carrot: Thin slices are key here because thick rounds will still be hard when everything else is done.
- Garlic: Mince it fine and let it sizzle just until fragrant, not brown, or it turns bitter.
- Olive oil: A good quality oil makes a difference in the base flavor, even though the cream takes over later.
- Vegetable broth: This becomes the cooking liquid and the foundation of the sauce, so use one you'd happily sip on its own.
- Heavy cream: Stir it in at the end so it doesn't break or curdle from too much heat.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, while pre-shredded stuff can clump and taste waxy.
- Italian herbs: Dried herbs work perfectly here, blooming in the hot liquid and adding warmth without overpowering the vegetables.
- Fresh basil: Tear or chop it just before serving so it stays bright green and aromatic.
Instructions
- Start with the vegetables:
- Heat the olive oil until it shimmers, then add the garlic and let it sizzle for about 30 seconds before tossing in the zucchini, peppers, carrot, and snap peas. Stir them around until they start to soften and the kitchen smells amazing, about 3 to 4 minutes.
- Add the pasta and broth:
- Pour in the dry pasta, scatter the cherry tomatoes on top, and add the vegetable broth. Stir everything together, bring it to a boil, then lower the heat to a gentle simmer and cover the pot. Let it cook for 10 to 12 minutes, stirring every few minutes so nothing sticks to the bottom.
- Finish with cream and cheese:
- Once the pasta is al dente and most of the broth has been absorbed, stir in the heavy cream, Parmesan, and Italian herbs. Let it simmer uncovered for another 3 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Season and garnish:
- Taste it and add salt and pepper as needed, then stir in the fresh basil. Serve it right away with extra Parmesan and basil on the side for anyone who wants more.
Pin it The first time I made this for my mom, she asked for the recipe before she'd even finished her plate. She's not usually effusive about food, so I knew it had landed. Now she makes it for her book club and texts me photos of her own vegetable combinations. It's become our shared shorthand for easy comfort.
Vegetable Swaps That Work
Asparagus cut into inch-long pieces works beautifully in place of snap peas, especially in spring. Broccoli florets are sturdy enough to hold up to the simmering, though I'd add them a minute or two later than the other vegetables. Baby spinach wilts down to almost nothing, so I stir in a few handfuls right at the end with the basil. Mushrooms add an earthy depth if you slice them thin and sauté them with the garlic.
Making It Lighter or Richer
For a lighter version, I've swapped half the cream for additional vegetable broth and a splash of lemon juice at the end, which brightens everything up. If you want it richer, stir in a few tablespoons of mascarpone or cream cheese along with the Parmesan. I've also added a handful of sun-dried tomatoes for a deeper, slightly tangy flavor that plays well with the herbs.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of broth or cream and warm it gently on the stove, stirring often so the sauce doesn't break. It doesn't freeze particularly well because the cream can separate, but leftovers make a solid next-day lunch.
- Reheat individual portions in the microwave with a damp paper towel over the bowl to keep the pasta from drying out.
- Freshen up leftovers with a squeeze of lemon juice and a handful of fresh herbs.
- If the sauce has thickened too much, thin it with a few spoonfuls of warm broth while reheating.
Pin it This dish has become my answer to the question of what to make when I want something nourishing but don't want to think too hard. It's flexible, forgiving, and always feels like a small celebration of color and flavor on a regular night.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne and fusilli are recommended as they hold the creamy sauce nicely, but rigatoni, farfalle, or even spaghetti are excellent alternatives.
- → What vegetables can I substitute?
Feel free to customize based on preference and availability. Asparagus, broccoli florets, baby spinach, mushrooms, or green beans all work wonderfully. Adjust cooking times slightly for harder vegetables.
- → How do I make this dairy-free?
Replace heavy cream with coconut cream or plant-based alternatives like oat or cashew cream. Substitute Parmesan with nutritional yeast or dairy-free cheese for similar flavor and texture.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pasta instead of regular penne or fusilli. The cooking time may vary slightly, so follow the package instructions and adjust accordingly.
- → How should I store leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth or cream to restore the sauce consistency.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and fresh vegetables beautifully. The acidity cuts through the richness and enhances the overall dining experience.