Easy One-Pot Pasta Primavera
This Easy One-Pot Pasta Primavera is a delightful vegetarian dish bursting with fresh vegetables and flavors. It’s simple to prepare and perfect for a quick weekday dinner or a relaxing weekend meal. Everything cooks together in one pot, making cleanup a breeze!
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Measuring cups and spoons
- 1 Knife
- 1 Cutting board
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 bell pepper (any color), chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cups vegetable broth
- to taste salt
- to taste pepper
- 1 teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them for about 2-3 minutes until they become soft and fragrant.
- Add the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and broccoli florets to the pot. Stir well and cook for another 3-4 minutes until the vegetables start to soften.
- Pour in the vegetable broth and add the penne pasta. Season with salt, pepper, and Italian seasoning. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 10-12 minutes. Stir occasionally to prevent the pasta from sticking and ensure even cooking.
- Once the pasta is cooked al dente and the vegetables are tender, remove the pot from heat.
- If desired, stir in grated Parmesan cheese for added creaminess and flavor. Garnish with fresh basil leaves before serving.
Notes
Feel free to customize this recipe with your favorite vegetables, such as asparagus, peas, or spinach.
For a vegan option, omit the Parmesan cheese or use a dairy-free cheese alternative.
This dish can be served warm or at room temperature, making it great for meal prep or leftovers.