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One Pot Creamy Vegetable Linguine

One Pot Creamy Vegetable Linguine

Make dinner exciting with my recipe for One Pot Creamy Vegetable Linguine. On the table within 30 minutes–perfect for busy weeknight dinners!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 358kcal
Author Katie


  • 32 oz. vegetable broth
  • 12 oz linguine- pronto no boil no drain pasta
  • ¼ cup matchstick carrots
  • 1 cup grape tomatoes sliced in half
  • 12 asparagus spears cut in 2-inch pieces
  • ½ lemon zested
  • 1 teaspoon salt
  • teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cloves of garlic smashed
  • ½ cup whole milk
  • 1 tablespoons cornstarch
  • 2 cups spinach
  • 1 cup frozen peas
  • 2 zucchini julienne
  • 1 cup grated Parmesan


  • Combine the vegetable broth, linguine, matchstick carrots, grape tomatoes, asparagus spears, lemon zest, salt, black pepper, Italian Seasoning, dried basil, dried parsley and smashed garlic cloves in a big stock pot stir and cover bring to a boil and reduce to medium. Cook for 10 minutes.
  • In a small bowl, combine milk and cornstarch and create a slurry. Place to the side.
  • Once the pasta is almost done cooking and the 10 minutes are up, add in the spinach, peas, and zucchini. Mix well then add milk mixture and cheese. Mix again, turn the heat off from the stove, and place lid on pot. Let the pasta sit for 5 minutes. Stir in the parmesan cheese and begin to divide among plates.


This recipe uses no boil, no drain pasta - regular pasta won't work.


Calories: 358kcal | Carbohydrates: 59g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 1316mg | Potassium: 642mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3102IU | Vitamin C: 35mg | Calcium: 237mg | Iron: 3mg