Pin I threw this together on a weeknight when my fridge was bursting with vegetables from the farmers market and I had zero energy for multiple pots. The steam rising from that single pot, fragrant with garlic and sweet bell peppers, turned my tiny kitchen into something that smelled like a proper Italian trattoria. What started as a lazy shortcut became the recipe I now make whenever I need comfort without the cleanup. My partner wandered in halfway through, drawn by the smell, and declared it restaurant-worthy before I'd even plated it. Sometimes the best recipes are born from tired evenings and a refusal to dirty more dishes.
The first time I made this for friends, I worried it was too simple, too weeknight-casual for company. But watching them go back for seconds, scraping their bowls clean and asking for the recipe, I realized that cozy and uncomplicated is exactly what people crave. One friend told me she made it the next week for her kids, who normally reject anything green, and they devoured it. There's something about the creamy sauce clinging to every vegetable and pasta spiral that makes even picky eaters curious. Now it's my go-to when I want to feed people something that feels generous without spending hours in the kitchen.
Ingredients
- Penne or fusilli pasta: The ridges and shapes trap the creamy sauce beautifully, and I've learned that shorter pasta works better here than long strands because everything stays evenly coated.
- Zucchini: Slice it into half-moons no thicker than a quarter inch so it cooks in sync with the pasta and doesn't turn to mush.
- Red and yellow bell peppers: The sweetness they release as they soften balances the richness of the cream, and the colors make the dish look alive.
- Cherry tomatoes: Halving them lets their juices burst into the broth, adding a bright acidity that cuts through the dairy.
- Snap peas: I trim and halve them so they cook quickly but still give that satisfying snap when you bite down.
- Carrot: Thin slices are key, I use a vegetable peeler sometimes to get them paper-thin so they soften without staying crunchy.
- Garlic: Minced fine and sautéed just until fragrant, it forms the aromatic backbone of the whole dish.
- Olive oil: A good quality olive oil makes a difference here since it's one of the first flavors you taste.
- Vegetable broth: This cooks the pasta and infuses it with flavor from the inside out, so use a broth you'd actually want to sip.
- Heavy cream: Stir it in at the end to keep it silky and prevent curdling, and don't skip the final simmer to let it thicken.
- Parmesan cheese: Freshly grated melts into the sauce seamlessly, while the pre-grated stuff can clump and taste dusty.
- Dried Italian herbs: A pinch of oregano, basil, and thyme adds warmth without overpowering the fresh vegetables.
- Fresh basil: Torn and stirred in at the very end, it brings a pop of color and a sweet, peppery brightness.
Instructions
- Sauté the vegetables:
- Heat the olive oil over medium heat until it shimmers, then add the garlic and let it sizzle for just thirty seconds before tossing in the zucchini, bell peppers, carrot, and snap peas. Stir them around for three to four minutes until they start to soften and the kitchen smells sweet and garlicky.
- Add pasta and broth:
- Tumble in the uncooked pasta and cherry tomatoes, pour over the vegetable broth, and give everything a good stir to make sure the pasta is submerged. Bring it to a boil, then lower the heat to a gentle simmer, cover, and let it cook for ten to twelve minutes, stirring now and then so nothing sticks to the bottom.
- Stir in the cream and cheese:
- Once the pasta is tender and most of the broth has been absorbed, pour in the heavy cream and sprinkle in the Parmesan and Italian herbs. Let it simmer uncovered for three to four minutes, stirring frequently, until the sauce thickens and clings to every piece of pasta and vegetable like a silky blanket.
- Season and finish:
- Taste and add salt and black pepper as needed, keeping in mind the Parmesan is already salty. Stir in the fresh basil and take the pot off the heat.
- Serve:
- Spoon the pasta into wide bowls and top with extra Parmesan and a few torn basil leaves if you're feeling fancy. Serve it hot while the sauce is still glossy.
Pin 
One rainy Sunday, I made this while my toddler napped and my older kid sat at the counter doing homework. The steam fogged up the kitchen window, and the smell of garlic and cream filled the whole house in a way that felt like a hug. When we finally sat down to eat, my kid looked up and said it tasted like the pasta we had on vacation, even though we'd never made it before. That's when I realized this dish has a way of feeling familiar and special at the same time, like it belongs to every cozy memory you've ever had around a table.
Swaps and Variations
I've made this with whatever vegetables were about to go bad in my fridge, tossing in broccoli florets, asparagus tips, or handfuls of baby spinach at the end. For a vegan version, I swapped the heavy cream for cashew cream and used nutritional yeast instead of Parmesan, and it was just as luscious. If you want more protein, stirred in shredded rotisserie chicken or white beans work beautifully without changing the cooking time. On nights when I'm craving something richer, I've added a spoonful of pesto or a pinch of red pepper flakes to the sauce for a little kick.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. When I reheat it, I add a splash of vegetable broth or cream to loosen it back up and warm it gently on the stove, stirring frequently so the sauce doesn't break. I don't recommend freezing this one because the cream can separate and the vegetables lose their texture, but honestly, it never lasts long enough in my house to worry about that. If you do have extra, it makes a surprisingly good cold pasta salad the next day with a squeeze of lemon.
Pairing and Serving Ideas
This pasta feels complete on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette or garlic bread is perfect for mopping up every last bit of sauce from the bowl. For wine, a crisp Pinot Grigio or a light Sauvignon Blanc complements the vegetables without overpowering them.
- Serve it family-style in the pot you cooked it in for a casual, no-fuss presentation.
- Top each bowl with a drizzle of good olive oil and a crack of fresh black pepper for a restaurant touch.
- If you're feeding kids, let them sprinkle their own Parmesan and basil so they feel involved.
Pin This is the kind of recipe that makes you feel capable and calm, even on chaotic nights when everything else feels out of control. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Penne or fusilli pasta hold the sauce well and cook evenly in this one-pot dish.
- → Can I substitute the vegetables?
Yes, you can use asparagus, broccoli florets, or baby spinach for variety and added nutrition.
- → How do I make this dish vegan?
Replace the heavy cream and Parmesan with plant-based alternatives for a creamy, dairy-free version.
- → How long does the cooking process take?
From start to finish, it takes about 35 minutes, including sautéing and simmering.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio enhances the fresh vegetable flavors and creamy sauce.