Quick One Pot Creamy Pasta Primavera with White Wine

Quick One Pot Creamy Pasta Primavera with White Wine

Quick One Pot Creamy Pasta Primavera with White Wine is a super easy recipe that even a beginner cook should have no problem making. It is sure to became a go-to weeknight dinner because it is fast, simple, and absolutely delicious! A combination of fresh vegetables, heavy cream, white wine, and Parmesan cheese served over your favorite pasta, this easy one pot pasta primavera is light and hearty at the same time. It is also great way to use up your fresh finds from the farmers markets popping up this time of the year or, frankly, to clean out the stuff you have wilting in the vegetable drawer.  You can even make it as a way to use up that leftover pasta looking sad in the plastic container in your fridge. What better way to unclutter the fridge than by preparing a simple and tasty meal?

Why You Should Give This Recipe a Try

This recipe super versatile! You can use all sorts of different veggies, not just those that are listed in this recipe. Got a yellow bell pepper, some broccoli florets, random snap peas, or a yellow squash? Toss them all in! Use whatever colorful veggies you have – and what you love! Once everything gets covered in the cheesy wine and cream sauce you’re sure to have an amazing pasta dinner.

I don’t know about you, but vegetables are not always my favorite. How to make them better? How about a creamy, cheesy pasta primavera sauce with a splash of white cooking wine?

This meal is great as leftovers! I actually just heat mine in the microwave a little butter and a bit more of that delicious silky sauce. 

Speaking of leftovers, I always seem to have containers of spaghetti noodles and other weird shapes of pasta floating around in containers in the fridge. Toss them into the sauce and veggie mix for a delicious one-pot pasta dish that will save you from wasting food.

Recipe Ingredients

8 oz pasta (1/2 box), cooked and drained (spaghetti, linguine, fettuccine) 

1-2 tbsp olive oil

1 medium onion

1 red bell pepper

2 cups sliced mushrooms

2 cups grape or cherry tomatoes

1 cup asparagus, cut into 1-inch lengths

2 cups sliced green squash (zucchini)

3/4 cup white cooking wine

1/2 cup heavy cream

1 1/2 cups Parmesan cheese (1 cup Parmesan for the sauce, 1/2 cup for the topping)

​Salt and pepper

Ingredient Notes

Pasta Primavera means “spring pasta,” so generally you should be using seasonal vegetables – which what we are using here. If you don’t have access to fresh veggies, you can definitely use frozen.. Add the frozen vegetables to the pan and let them cook through before beginning your sauce.

Different sauces use different types of pasta and the large veggies in this dish are best served over something similar to spaghetti. Try for something with a little weight like thick spaghetti, linguini, or fettuccine. I would definitely not advise angel hair as it is too delicate.

The white wine in this recipe is really just that: white cooking wine. I buy it at the grocery store in the condiment aisle. I don’t actually drink, so opening a whole bottle of wine seems like a waste. That said, if you happen to have some pinot grigio or sauvignon blanc, you can use that.

Step-by-Step Instructions

1. Prepare 1/2 box of pasta (about 8 oz.) according to the package directions. You can do this while you prepare the rest of the meal.

2. Clean and prepare all of the vegetables before you begin.

3. Chop the onion and the red pepper and set aside.

4. Clean (see Tips & Tricks below) the mushrooms. Remove and discard the stems and thickly slice the mushrooms. Set aside.

5. Peel the green squash/zucchini and cut into 1/2 slices. Set aside.

6. Cut off about one inch of the bottom on the asparagus. Cut the top and remaining stem into one-inch pieces.

7. Wash the grape/cherry tomatoes and set aside.

​8. Heat one tablespoon of olive oil in a deep skillet. (You can add a little bit more during the process if the pan gets dry.)

9. Cook the onion and red pepper over medium-high heat until they start to wilt a bit. Do not let them brown. 

10. Add the mushrooms, asparagus, and zucchini and cook until they are barely beginning to be soft, about 5 minutes. Stir occasionally.

11. Add the tomatoes and let cook until they are all beginning to be a bit soft, about 7 minutes. Stir occasionally.

12. Lower the heat a bit (I even remove the pan from the burner to avoid a fire situation) and pour in the wine. Stir.

13. With the heat lowered to medium, let the wine reduce a little, cooking for about five minutes.

14. Add in the heavy cream. This is best done in a slow stream while you gently stir. This will keep the cream from curdling.

15. Stir in one cup of shredded Parmesan cheese and let it melt.

16. Cover and let everything come together for about four minutes. Make sure you do not allow the liquid to bubble too much as it will begin to evaporate.

17. Remove the lid and add in the cooked and strained pasta. Toss the pasta, veggies, and sauce all together making sure that you don’t leave all the vegetables on the bottom.

18. Sprinkle with the remaining Parmesan cheese, and salt and pepper to taste.

Storage

Store your leftovers in an airtight container in the fridge for up to three days. For reheating, I generally use the microwave. Add a few tablespoons of broth if you need extra liquid, althought I personally prefer a little butter and, of course, a bit of Parmesan.

Tips & Tricks

Don’t rinse off your mushrooms! Mushrooms absorb water and get a bit gooey if you wash them. Dampen a paper towel and wipe the dirt off each mushroom instead.

FAQs

This is all very yummy,  but is there some way to spice it up a bit?

I love the taste of this sauce as is, but I understand some people might prefer a little more kick. I would recommend adding 1/2 tsp red pepper flakes near the end of the cooking.

What other types of spices can I use?

You can use 1/2 tsp Italian seasoning or 1/2 tsp herbes de Provence if you prefer more spice flavor.

Can I use fresh pasta, whole-wheat pasta, or gluten-free pasta? How about leftover pasta?

Yes to all of the above! Cook your pasta according to package directions and toss it into the skillet with the veggie and sauce combo.

I don’t want to use the white wine. What else can I use?

A splash of broth can provide the liquid element if you would prefer not to use the wine. Try using chicken broth or, if you want vegetarian dish, vegetable broth.

Homemade foccacia bread with Italian seasoning is a great side to Quick One Pot Creamy Pasta Primavera with White Wine. Give it a try!

Looking for another veggie pasta combo, check out my Easy Zucchini Noodles with Pasta and Parmesan.

Check out the complete, printable recipe card below.