Creamy One-Pot Garlic Parmesan Pasta with Seasonal Veggies
A delicious and creamy pasta dish that combines garlic, Parmesan cheese, and seasonal vegetables, all cooked in one pot for easy cleanup.
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Ingredients
Yields 4 servings
- (12 oz) penne pasta
- (2 tbsp) olive oil
- (4 cloves) garlic, minced
- (1 cup) cherry tomatoes, halved
- (1 cup) zucchini, diced
- (1 cup) bell pepper, diced
- (2 cups) spinach
- (3 cups) vegetable broth
- (1 cup) heavy cream
- (1 cup) grated Parmesan cheese
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/4 tsp) red pepper flakes (optional)
- (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- 1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 4 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Stir in 12 oz of penne pasta, 1 cup of halved cherry tomatoes, 1 cup of diced zucchini, and 1 cup of diced bell pepper. Add 2/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional).
- 4
Pour in 3 cups of vegetable broth and bring to a boil.
- 5
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente.
- 6
Once the pasta is cooked, stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 2 cups of spinach, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 tsp of red pepper flakes if using.
- 7
Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy.
- 8
Remove from heat and garnish with 2 tablespoons of chopped fresh parsley before serving.
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