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One-Pot Pasta Primavera Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 86 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

One-Pot Pasta Primavera is a vibrant, easy-to-make pasta dish featuring fresh, colorful vegetables lightly sautéed in garlic and olive oil, tossed with perfectly cooked spaghetti or your favorite pasta. Enhanced with lemon juice and zest for a bright finish, this recipe is perfect for a quick, healthy weeknight meal that serves four.

Ingredients

Vegetables

  • 1 cup broccoli florets
  • 1 cup julienned carrots
  • 1 cup snap peas or frozen peas
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced

Pasta

  • 12 ounces spaghetti, linguine, or penne (use gluten-free pasta if needed)

Other Ingredients

  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon red chili flakes (optional)
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Vegan Parmesan or regular Parmesan (for garnish)
  • A drizzle of olive oil (optional)

Instructions

  1. Prepare Vegetables: Chop and slice the vegetables into uniform pieces to ensure even cooking. This helps the vegetables cook evenly and improves the overall texture of the dish.
  2. Blanch Vegetables: Bring a large pot of salted water to a boil. Once boiling, blanch the broccoli, carrots, and snap peas (or frozen peas) for 2–3 minutes. Drain and set aside. This step softens the vegetables while keeping them vibrant.
  3. Sauté Vegetables: Cook the zucchini and red bell pepper separately in the skillet for 3–4 minutes until they’re slightly softened but still vibrant. This adds depth of flavor through gentle sautéing.
  4. Cook Pasta: In the same pot of boiling water, cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. This starchy water will help adjust the sauce later.
  5. Prevent Pasta from Sticking: Drizzle the cooked pasta with a touch of olive oil to prevent sticking while finishing the sauce.
  6. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. If you want a bit of heat, sprinkle in the red chili flakes now.
  7. Add Vegetables to Skillet: Add the blanched and sautéed vegetables to the garlic oil in the skillet, tossing them to coat evenly and combine flavors.
  8. Add Lemon and Season: Stir in the lemon juice and zest to add brightness and acidity. Season with salt and pepper to taste.
  9. Toss with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated in the garlicky vegetable mixture.
  10. Adjust Sauce Consistency: If the sauce feels dry, add reserved pasta water one tablespoon at a time until you reach your desired consistency.

Notes

  • You can substitute any seasonal vegetables you prefer in this recipe.
  • For a vegan version, use vegan Parmesan or nutritional yeast as a garnish.
  • To speed up the process, you can prepare the vegetables while the pasta cooks.
  • If you want extra protein, grilled chicken or shrimp would pair well with this dish.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://slsrecipes.com/one-pot-pasta-primavera-recipe/