One-Pot Veggie Pasta

"Clipped from an old issue of Parade magazine, this easy and healthy pasta dish truly is cooked all in one pot!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:




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

Questions & Replies

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  1. Emerogork
    This is very similar to my recipe with the same result. I cook the pasta in 1 quart of unsalted with water (about 1" higher than the pasta). At 7 minutes, add the broccoli and asparagus. Two minutes later, mix in the rest of the veggies. Add small amounts of water only if the water drops below the line of pasta. When the pasta is done, remove the pot from the heat and let the water get absorbed. There will be no need to drain so add the half & half, Parmesan, butter, salt, and pepper. Add more water if needed to thin or add more cheese to thicken. This is truly one-pot as it does not mess up the extra bowl. The nutrients that you boil out of the veggies will be in the meal and not down the drain. The starch water from the pasta will be a thickener.
  2. sofie-a-toast
    What I loved about this dish was how easy it was, that it only required one pot and that there were so many veggies! That being said, I found it a tad bit bland and ended up adding extra of everything that went in the sauce (plus some garlic). Also, for future chefs - this makes a lot of pasta! Make sure to use a big pot and have lots of hungry mouths ready and waiting :) Thanks for the post!
  3. HokiesMom
    loof - I wish there were a way I could rate this 10 stars!! Fabulous dish. Creamy but not overly so and with all the veggies - well it is a dream come true for our family. Now I did goof and forgot to add the green peas and zucchini but we used the broccoli, asparagus and snow peas. This is so wonderful!! My grandson ate a whole bowlful for his dinner (he is only 4!). Just lovely all around. Congrats on your win in the Summer Spectacular event in the Cooking Tag Game forum...but to be honest I think I was the winner with being able to make this dish! I know it will become a staple for our meals!! :)
  4. Annacia
    We have here an easy and, over all pretty healthy, dinner in a pot. I did add some red pepper flakes to the sauce which I think helped. I'm sure that the younger family members would be very happy with it as written. I love all of the veggies and that it isn't drowning in the sauce. I'll happily make this again and maybe add some red or yellow bell pepper strips.
  5. Sharon123
    This was delicious and a nice change for me. I used whole grain pasta and for the half and half used soy milk with a little cornstarch to thicken it up. I did end up adding about a tbls. of cream cheese too. Thanks!


  1. Chef Buggsy Mate
    This is so easy to prepare, and yet it does not taste like a quick throw together! I love the fact that it is loaded with so many veggies. However, I must admit that I made a few changes to suit I liking. I omitted the snow peas (only because someone had snacked on them & eaten the whole bag), and instead of using frozen peas, I cut up some fresh sugar snap peas leaving the peas still in sections of the pods. I only cooked my pasta 9 minutes, so the first 5 minutes I cooked the pasta alone, then I added all the veggies except for the zucchini which was added the last minute of cooking. I minced a couple of cloves of garlic as well, and added it to the bowl with the butter, cheese and 1/2 n 1/2. I will definitely be making this again. Thanks for posting. Made and reviewed for the AUS/NZ Recipe Swap #53.


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