One Pot Springtime Pasta Primavera Recipe

Picture this: a lazy Sunday evening with a bustling kitchen filled with the tantalizing aroma of garlic and fresh veggies sizzling away, as you whip up this vibrant and creamy one-pot pasta primavera that’s as easy to make as it is to devour. There’s nothing quite like transforming a handful of simple ingredients into a bowl of pure comfort with a burst of garden-fresh flavors! 🍝🌿✨

I love making plates that honor the energy of seasonal vegetables. My One Pot Springtime Pasta Primavera takes the lively flavors of asparagus, zucchini, and cherry tomatoes and marries them with a rich repertoire of olive oil, garlic, and stretchy Parmesan cheese.

This simple yet satisfying meal is a riot of color and packs some serious wholesome benefits, making it perfecto for a fast, far-from-falt dinner.

Ingredients

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• Pasta: A good source of carbohydrates, providing energy for the meal.
• Olive Oil: Contains healthy fats; supports heart health with antioxidants.
• Garlic: Adds aromatic flavor; offers immune-boosting properties.
• Cherry Tomatoes: Provide sweetness; rich in vitamins A and C.
• Asparagus: High in fiber and vitamins; supports detox and antioxidant activity.
• Zucchini: Low in calories; promotes digestion and hydration with its water content.
• Bell Pepper: Sweetness and vitamin C; enhances eye health and skin.
• Vegetable Broth: Brings umami depth; low-calorie base for soups and sauces.
• Parmesan Cheese: Adds umami richness; source of calcium and protein.
• Lemon Zest: Burst of citrus; enhances freshness and flavor balance.

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Ingredient Quantities

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• 8 ounces (225g) pasta of your choice (penne, fusilli, etc.)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) asparagus, cut into 1-inch pieces
• 1 cup (150g) zucchini, sliced into half moons
• 1 cup (150g) bell pepper, sliced
• 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream or coconut milk
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/4 cup (10g) fresh basil leaves, chopped
• 1/4 teaspoon red pepper flakes (optional)

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How to Make this

1. Boil a large pot of salted water. Cook the pasta in this water according to the directions on the package until it is firm to the bite (i.e., al dente). Drain and set aside.

2. In the same pot, over medium heat, warm the olive oil. Add the minced garlic and the chopped onion, and sauté until the onion is translucent, about 3-4 minutes.

3. Introduce the cherry tomatoes and cook for another 2 minutes so they can begin to release their juices.

4. In a skillet, combine the asparagus, zucchini, and bell pepper, and sauté for about 5 minutes or until the vegetables are pretty close to the texture you want (they’ll soften more when you finish them in the next step).

5. Add the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes to allow the flavors to meld.

6. Decrease the temperature to low; add the heavy cream or coconut milk, and mix until thoroughly blended.

7. Return the pot’s contents of cooked pasta, along with the cheese and zest of lemon. Toss the ingredients together in the pot so that the creamy sauce evenly coats the pasta.

8. Add salt, pepper, and red pepper flakes (if used) to taste.

9. Take the pot off the heat and add the fresh, chopped basil to the pasta. Stir gently to mix the herb evenly throughout the dish.

10. Serve the primavera pasta hot, garnished with extra cheese and basil if desired. Enjoy your one-pot pasta primavera!

Equipment Needed

1. Large pot
2. Skillet
3. Colander
4. Wooden spoon or spatula
5. Chef’s knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Zester or microplane

FAQ

• Can I use a different type of pasta?Certainly, any type of pasta can be used, such as penne or fusilli, or even spaghetti. Just adjust the cooking time as appropriate.
• Can I make this recipe vegan?Yes. Just replace the heavy cream with coconut milk, skip the Parmesan cheese, or use a vegan alternative.
• How do I store leftovers?Place remnants of meals in an airtight vessel in the fridge where they can remain fresh and ready to eat for 3 days. If you want to enjoy those meals after they’ve had some time to recoup in the cold, you’re going to want to maintain the low and slow principle when reheating them.
• Can I add protein to this dish?Absolutely! This pasta primavera would be magnificently complemented by any of the following grilled proteins: chicken, shrimp, or tofu.

  Any of the proteins mentioned next would work wonderfully with this spring pasta. Grilled chicken tastes fantastic with lemon and lemon zest, and this recipe uses both. This pasta primavera would also be magnificently complemented by grilled shrimp and/or grilled tofu.

• Is it possible to use frozen vegetables?Fresh vegetables are advised for the best texture, but you can use frozen vegetables. Just add them directly to the pot without thawing, adjusting the cooking time slightly.
• What can I use instead of vegetable broth?If you cannot obtain vegetable broth, you may use chicken broth or simply water with a touch of salt.
• Is there a substitute for red pepper flakes?For a dish with less heat, simply omit the red pepper flakes. Or, for a similar zing, substitute with a pinch of cayenne pepper.

One Pot Springtime Pasta Primavera Recipe Substitutions and Variations

8 ounces (225g) of your preferred pasta (penne, fusilli, etc.)
2 tbsp extra virgin olive oil
Three cloves of garlic, minced.
1 small onion, chopped very finely
150 g (1 cup) halved cherry tomatoes
1 cup (150g) asparagus, cut into 1-inch pieces
150 grams (1 cup) zucchini, sliced into half moons.
150 grams (1 cup) of bell pepper, sliced
1 cup (240ml) broth, vegetable
1/2 cup (120ml) of either is fine.
1/2 cup (50g) grated Parmesan cheese
1 teaspoon lemon zest
Flavor with salt and pepper to individual preference.
1/4 cup (10g) fresh basil leaves, chopped.
1/4 tsp red pepper flakes (optional)
Noodles: Noodle-type dishes can be modified to fit dietary needs very easily. Substitute with gluten-free noodles or whole wheat noodles. If more protein is needed, add eggs to the batter.
Olive oil can be substituted with avocado oil or melted butter for a dissimilar flavor profile.
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes, if desired.
Asparagus: Substitute with green beans or sugar snap peas for a similar texture.
Heavy cream: Substitute with half-and-half, milk, or a non-dairy alternative such as almond milk for a lighter dish.

Pro Tips

1. Perfect Al Dente: Make sure to cook the pasta just until al dente, as it will continue to cook slightly when mixed with the hot sauce and vegetables. This will ensure it retains a firm texture and doesn’t become mushy.