Packed with color, crunch, and comfort, this One-Pot Pasta Primavera turns fresh veggies and tender pasta into a vibrant, weeknight-friendly dinner no straining required. Everything simmers together for maximum flavor and minimal cleanup, finishing with a sprinkle of Parmesan and fragrant basil.
Ingredients
- 12 ounces pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
- 4 cups water (or low-sodium vegetable broth)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant and translucent.
- Stir in zucchini, bell pepper, cherry tomatoes, broccoli, and asparagus. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.
- Pour in 4 cups water (or broth). Add pasta, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 10–12 minutes, stirring once or twice, until pasta is al dente and most liquid is absorbed.
- Remove from heat. Stir in Parmesan until melted and creamy. Taste and adjust seasoning. Serve hot, garnished with fresh basil.
Variations
- Creamy Lemon: Stir in 1/3 cup ricotta or a splash of cream with 1 teaspoon lemon zest and a squeeze of juice at the end.
- Spicy Primavera: Add 1/2–1 teaspoon red pepper flakes with the Italian seasoning; finish with extra basil and a drizzle of chili oil.
- Protein Boost: Fold in 1 can (15 oz) chickpeas, rinsed and drained, or sautéed chicken/shrimp during the last 3–4 minutes.
Cooking Notes
- Different pasta shapes absorb liquid differently; start with 4 cups and add hot water as needed for al dente texture.
- Keep the simmer gentle to prevent sticking; stir once or twice mid-cook, scraping the bottom of the pot.
- For crisp-tender veggies, add asparagus and tomatoes halfway through the simmer rather than at the start.
Serving Suggestions
- Finish with extra Parmesan, cracked black pepper, and a squeeze of lemon.
- Pair with a simple arugula or Caesar salad and warm garlic bread.
- Top with torn burrata or a dollop of pesto for extra richness.
Tips
- Mise en place: chop all vegetables before you start for a smooth, fast cook.
- Cut veggies in similar sizes so they cook evenly with the pasta.
- Deglaze with a splash of white wine after sautéing the aromatics for added depth.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 12 g
- Sodium: 350 mg
Frequently Asked Questions
- Q: Can I use a different pasta shape?
A: Yes short cuts like rotini, farfalle, or shells work well. Adjust liquid and simmer time as needed. - Q: How do I make it vegan?
A: Skip the Parmesan or use a vegan alternative; finish with nutritional yeast for cheesy flavor. - Q: Can I use frozen vegetables?
A: Absolutely. Add them straight from frozen and extend the simmer by 1–2 minutes if needed. - Q: How do I store and reheat?
A: Refrigerate up to 4 days. Reheat gently with a splash of water or broth to loosen the sauce.
Conclusion
Bright, fresh, and weeknight-easy, this one-pot primavera delivers al dente pasta and tender veggies with minimal cleanup. Customize the produce, add protein if you like, and finish with basil and Parmesan. A vibrant, comforting dinner in just 25 minutes leftovers reheat beautifully. Try a squeeze of lemon for extra zing.
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One-Pot Pasta Primavera
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Packed with color, crunch, and comfort, this One-Pot Pasta Primavera turns fresh veggies and tender pasta into a vibrant, weeknight-friendly dinner no straining required. Everything simmers together for maximum flavor and minimal cleanup, finishing with a sprinkle of Parmesan and fragrant basil.
Ingredients
Scale
- 12 ounces pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
- 4 cups water (or low-sodium vegetable broth)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant and translucent.
- Stir in zucchini, bell pepper, cherry tomatoes, broccoli, and asparagus. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.
- Pour in 4 cups water (or broth). Add pasta, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 10–12 minutes, stirring once or twice, until pasta is al dente and most liquid is absorbed.
- Remove from heat. Stir in Parmesan until melted and creamy. Taste and adjust seasoning. Serve hot, garnished with fresh basil.
Notes
- For richer flavor, swap water for low-sodium vegetable broth.
- If the liquid reduces too quickly, add splashes of hot water until the pasta is al dente.
- Prefer a looser sauce? Stir in a few tablespoons of hot water at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Pasta
- Method: One-Pot, Stovetop Simmer
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: one-pot pasta primavera, weeknight dinner, vegetarian pasta, fresh vegetables, easy recipe, 30-minute meal, stovetop, Italian, spring vegetables