Description

This One Pot Creamy Pesto Pasta is a quick and easy meal that combines rotini pasta with fresh vegetables and a flavorful pesto sauce. Cooked all together in one pot, this recipe delivers a creamy, comforting dish perfect for busy weeknights. The combination of asparagus, zucchini, peas, and Parmesan cheese creates a deliciously balanced plate that’s both hearty and fresh.

Ingredients

Scale

Vegetables and Herbs

1/2 small onion, diced
4 cloves garlic, minced
1/2 cup asparagus, chopped
1 cup zucchini, chopped
1/2 cup frozen green peas
Optional: fresh oregano or basil for garnish

Dry Goods and Pasta

16 ounces dry rotini pasta
1 teaspoon crushed red pepper (adjust to taste)
2 teaspoons dried oregano
2 teaspoons sea salt (adjust to taste)
1 teaspoon freshly ground black pepper (adjust to taste)

Liquids and Dairy

1 tablespoon olive oil
4 1/2 cups chicken or vegetable broth
1/2 cup pesto (homemade or store-bought)
1 cup Parmesan cheese, shredded
1/3 cup heavy cream

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Instructions

Sauté Aromatics: In a large, deep dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 2-3 minutes or until translucent. Add the minced garlic and stir just until fragrant, about 30 seconds to 1 minute.
Add Pasta and Vegetables: Add the uncooked rotini pasta, chopped asparagus, zucchini, chicken or vegetable broth, crushed red pepper, dried oregano, sea salt, and black pepper. Stir well to combine all ingredients evenly in the pot.
Cook Pasta: Bring the mixture to a boil. Once boiling, cover the pot with a lid and reduce heat to medium. Let it cook for 12-15 minutes, stirring halfway through to prevent sticking and ensure even cooking.
Finish with Sauce: Remove the lid, then stir in the pesto, frozen green peas, shredded Parmesan cheese, and heavy cream until the pasta is evenly coated and creamy.
Garnish and Serve: Garnish with fresh oregano or basil if desired. Serve the creamy pesto pasta warm.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Use either chicken or vegetable broth depending on your dietary preference.
Adjust the crushed red pepper quantity to your heat preference.
Stir halfway through cooking to prevent the pasta from sticking to the bottom of the pot.
For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
Fresh pesto enhances flavor but store-bought works well for convenience.
Ensure the pot is large enough to accommodate the pasta and broth for even cooking.