Quick One Pot Creamy Pasta Primavera with White Wine
A super simple recipe for one pot creamy pasta primavera with white wine, cream, and Parmesan.
Ingredients
- 1-2 tbsp olive oil
- 1 red bell pepper
- 1 medium yellow onion
- 2 cups sliced white mushrooms a mix of white and cremini also works
- 1 cup asparagus
- 2 cups sliced zucchini
- 2 cups grape or cherry tomatoes
- 3/4 cup white cooking wine
- 1/2 cup heavy cream
- 1 1/2 cups shredded Parmesan
- 8 oz cooked pasta spaghetti, linguini, or fettuccine
- salt and pepper
Instructions
- 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.
- Clean and prepare all of the vegetables before you begin.
- Chop the onion and the red pepper and set aside.
- Clean (see Tips & Tricks below) the mushrooms. Remove and discard the stems and thickly slice the mushrooms. Set aside.
- Peel the green squash/zucchini and cut into 1/2 slices. Set aside.
- Cut off about one inch of the bottom on the asparagus. Cut the top and remaining stem into one-inch pieces.
- Wash the grape/cherry tomatoes and set aside.
- 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.)
- Cook the onion and red pepper over medium-high heat until they start to wilt a bit. Do not let them brown.
- Add the mushrooms asparagus, and zucchini and cook until they are barely beginning to be soft, about 5 minutes. Stir occasionally.
- Add the tomatoes and let cook until they are all beginning to be a bit soft, about 7 minutes. Stir occasionally.
- Lower the heat a bit (I even remove the pan from the burner to avoid a fire situation) and pour in the wine. Stir.
- With the heat lowered to medium, let the wine reduce a little, cooking for about five minutes.
- Add in the heavy cream. This is best done in a slow stream while you gently stir. This will keep the cream from curdling.
- Stir in one cup of shredded Parmesan cheese and let it melt.
- 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.
- 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 vegetable on the bottom.
- Sprinkle with the remaining Parmesan cheese, and salt and pepper to taste.