One-Pot Farfalle Primavera

  • prep time15 min
  • total time 35 min
  • serves 4

Creamy and packed with green veggies-this one-pot pasta is super-easy to make.

62 Ratings
Directions for: One-Pot Farfalle Primavera


2 Tbsp extra-virgin olive oil

2 cloves garlic, chopped

8 oz farfalle pasta (bowtie; see note)

Kosher salt

⅓ bunch asparagus (about 6 oz), trimmed and cut into 1-inch pieces

7 oz small broccoli florets (from 1 medium head; about 3 1/2 cups)

⅔ cup frozen peas, thawed

3 oz cream cheese, cut into pieces, at room temperature

⅓ cup heavy cream

2 Tbsp chopped fresh basil, plus additional for serving

½ tsp grated lemon zest


1. Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.

Tips and Substitutions

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Vegetables, Pasta, Herbs, Legumes, Main

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