Easy One-Pot Pasta Primavera
This Easy One-Pot Pasta Primavera is a vibrant and healthy dish that combines pasta and fresh vegetables in a single pot, making it a convenient option for busy weeknights. Packed with flavor and nutrition, this recipe is perfect for both vegetarians and pasta lovers!
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 12 ounces penne pasta
- 3 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium bell pepper, diced Any color
- 1 cup broccoli florets
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- optional grated Parmesan cheese For serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for another minute until fragrant.
- Add the diced zucchini, bell pepper, and broccoli florets to the pot. Sauté the vegetables for about 5 minutes until they begin to soften.
- Pour in the vegetable broth along with the penne pasta. Stir in the cherry tomatoes, oregano, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed the broth.
- Remove the pot from heat. If desired, sprinkle grated Parmesan cheese on top before serving.
Notes
Feel free to customize the vegetables based on seasonal availability or personal preference.
You can add cooked protein such as chicken or shrimp for additional nutrition.
This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave with a splash of water to loosen the pasta.