Description
This One-Pot Pasta Primavera is a delicious and creamy vegetable pasta dish that comes together quickly in just one pot. Packed with colorful veggies, Parmesan cheese, and a touch of cream, it’s a perfect vegetarian option for an easy weeknight dinner.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as penne or rotini)
Vegetable Mixture:
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 1 small red onion (sliced)
- 1 zucchini (sliced)
- 1 yellow squash (sliced)
- 1 cup broccoli florets
- 1 cup cherry tomatoes (halved)
- 1 cup carrots (thinly sliced)
Additional Ingredients:
- 4 cups vegetable broth or water
- ½ cup grated Parmesan cheese
- ½ cup heavy cream or plant-based cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté garlic and red onion for 2–3 minutes.
- Add Vegetables: Add zucchini, squash, broccoli, cherry tomatoes, and carrots. Cook for 3–4 minutes.
- Cook Pasta: Pour in pasta and vegetable broth. Simmer for 10–12 minutes until pasta is al dente.
- Finish Dish: Stir in Parmesan cheese, cream, salt, pepper, and red pepper flakes. Cook until creamy. Remove from heat and add fresh herbs.
- Serve: Enjoy your creamy One-Pot Pasta Primavera!
Notes
- Use seasonal vegetables for variety.
- For a vegan version, use dairy-free alternatives.
- Works with whole wheat or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
