Easy One-Pot Pasta Primavera
This Easy One-Pot Pasta Primavera is a colorful and nutritious dish that combines fresh vegetables and pasta in a single pot for quick and easy preparation. Perfect for a busy weeknight, this recipe delivers excellent flavor without the hassle of multiple dishes.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 knife
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced any color
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced bell pepper, zucchini slices, cherry tomatoes, and broccoli florets to the pot. Sauté for 5 minutes, stirring occasionally.
- Add the penne pasta, vegetable broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then 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 the vegetables are tender. Stir occasionally to prevent sticking.
- Once cooked, remove the pot from heat. If the pasta is too thick, add a little more vegetable broth to reach your desired consistency.
- Serve the pasta primavera hot. Top with grated Parmesan cheese and fresh basil leaves if desired.
Notes
Feel free to customize the vegetables based on what you have on hand or your preferences.
For added protein, consider tossing in some cooked chicken, shrimp, or tofu.
This dish pairs well with a side salad or crusty bread for a complete meal.