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Easy One-Pot Pasta Primavera

Easy One-Pot Pasta Primavera

This Easy One-Pot Pasta Primavera is a colorful and nutritious dish that comes together in a single pot. Featuring fresh vegetables and your favorite pasta, it’s a quick and convenient meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot
  • 1 cutting board
  • 1 measuring cups and spoons

Ingredients
  

  • 12 ounces pasta (penne or fusilli)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste pepper
  • ½ cup grated Parmesan cheese (optional) For extra creaminess.
  • fresh basil leaves for garnish (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the chopped bell pepper, zucchini slices, cherry tomatoes, and broccoli florets to the pot, stirring well to combine. Cook for about 5 minutes until the vegetables have softened slightly.
  • Pour in the vegetable broth, and then add the pasta and dried oregano. Stir everything together, ensuring the pasta is submerged in the liquid.
  • Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the pasta is al dente and most of the liquid has evaporated.
  • Remove the pot from heat and season with salt and pepper to taste. If desired, stir in grated Parmesan cheese for extra creaminess.
  • Serve hot, garnished with fresh basil leaves if using.

Notes

Feel free to customize this recipe by adding different seasonal vegetables such as asparagus or spinach.
For a vegan version, omit the Parmesan cheese or substitute it with a plant-based alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.