{"id":273,"date":"2012-04-07T05:36:00","date_gmt":"2012-04-07T09:36:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/04\/07\/pasta-with-vegetables-and-anchovy-cream\/"},"modified":"2026-06-02T12:16:33","modified_gmt":"2026-06-02T16:16:33","slug":"one-pot-pasta-primavera-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/04\/07\/one-pot-pasta-primavera-recipe\/","title":{"rendered":"One-Pot Pasta Primavera with Anchovy Cr\u00e8me"},"content":{"rendered":"\n

This one-pot pasta primavera with anchovy cr\u00e8me is all you need when you don’t have much time to cook but want a pasta bowl full of vegetables with cream and delicious anchovies. <\/p>\n\n\n\n

\"one-pot<\/a><\/figure>\n\n\n\n

Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n\n\n

I first posted this pasta primavera with an anchovy cr\u00e8me in 2012. At that time, my son Tom\u00e1s Eugenio, now a handsome 15-year-old teenager, was 8. We lived in sunny Southern California, and I had a beautiful kitchen garden<\/a>. <\/p>\n\n\n\n

\"Head<\/a><\/figure>\n\n\n\n

Tom\u00e1s Eugenio was the \u201cterror\u201d of my broccoli plants. He loved to pick them and eat the florets as if they were candy. The most amazing side effect of having a kitchen garden<\/a> is having the kids help mom to harvest the veggies.<\/p>\n\n\n\n

\"A<\/a>
Tom\u00e1s Eugenio, spring 2012.<\/figcaption><\/figure>\n\n\n\n

But the true miracle is having your picky eater enjoy broccoli, strawberries, and carrots and wanting more and more. <\/p>\n\n\n\n

Pasta primavera: a family recipe<\/h2>\n\n\n\n

Posting this one-pot pasta primavera, a recipe I inherited from my mom, was an attempt to preserve the memories of that kitchen garden and all its wonders intact.<\/p>\n\n\n\n

\"Fresh<\/a><\/figure>\n\n\n\n

This pasta recipe has tons of broccoli, julienne carrots, and frozen sweet peas, all combined with al dente penne pasta. Then, all are dressed with cr\u00e8me fra\u00eeche<\/em>, anchovies, and Parmesan cheese.<\/p>\n\n\n\n

\"Cooked<\/a><\/figure>\n\n\n\n

I love the contrast between the salty, gusty, anchovy flavor and the sweetness of the sweet peas and the carrots. I also love the combination of bright orange and green colors. No need to say that I also love the contrasting textures of the al dente pasta with the still crunchy carrots and broccoli, all covered in a light creamy sauce.<\/p>\n\n\n\n

\"Pasta<\/a><\/figure>\n\n\n\n

But I also love that this is a one-pot meal (before one-pot cooking would be trendy) that you can make in less than 15 minutes! B I N G O!<\/p>\n\n\n\n

How to make one-pot pasta primavera with anchovies cr\u00e8me<\/h2>\n\n\n\n

The only secret is that as the pasta is al dente, broccoli, and carrots must be al dente too. I don\u2019t use salt (but the one in the water to cook the pasta) because the anchovies and the cheese are salty enough. <\/p>\n\n\n\n

\"Close<\/a><\/figure>\n\n\n\n

To make this recipe, you’ll need some tools and ingredients, including:<\/p>\n\n\n\n