Easy One-Pot Pasta Primavera
This Easy One-Pot Pasta Primavera is a delightful and vibrant dish packed with fresh vegetables and flavors. Perfect for a quick weeknight meal, it combines pasta and seasonal vegetables all cooked in one pot, making cleanup a breeze.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 12 oz penne pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1 cup broccoli florets
- 2 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- ¼ cup grated Parmesan cheese optional
- fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the bell pepper, zucchini, and broccoli. Cook for another 3-4 minutes, stirring occasionally.
- Add the halved cherry tomatoes, penne pasta, vegetable broth, Italian seasoning, salt, and pepper. Stir to combine.
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until the pasta is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once cooked, remove from heat. If desired, stir in the grated Parmesan cheese until melted and creamy.
- Serve warm, garnished with fresh basil if using.
Notes
Feel free to customize the vegetables based on what you have available or prefer.
For a protein boost, add grilled chicken or shrimp to the pasta during the last few minutes of cooking.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to loosen up the pasta.