One-Pot Farfalle Primavera

Creamy and packed with green veggies-this one-pot pasta is super-easy to make.
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

8 ounces farfalle pasta (bowtie; see Cook's Note)

Kosher salt

1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces

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

2/3 cup frozen peas, thawed

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

1/3 cup heavy cream

2 tablespoons chopped fresh basil, plus additional for serving

1/2 teaspoon 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.

Cook’s Note

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

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