This One-Pot Pasta Primavera is a quick and easy vegetarian meal packed with fresh vegetables and vibrant flavors. Perfect for a weeknight dinner, the pasta cooks directly in the vegetable broth, absorbing all the delicious taste while saving on cleanup time. Topped with grated Parmesan cheese, it's a wholesome and satisfying dish for any pasta lover.
Total Time:25 minutes
Yield:4 servings
Ingredients
Pasta and Vegetables
12 ounces penne or fusilli pasta
1 bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 cups fresh spinach
3 cloves garlic, minced
Liquids and Seasoning
2 tablespoons olive oil
4 cups vegetable broth
Salt, to taste
Black pepper, to taste
For Serving
Grated Parmesan cheese
Instructions
Heat oil and sauté garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
Cook the vegetables: Add the sliced bell pepper, zucchini, and halved cherry tomatoes to the pot. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are slightly softened but still vibrant.
Add pasta and liquids: Stir in the pasta and fresh spinach. Pour in 4 cups of vegetable broth, then season with salt and black pepper to your preference. Bring the mixture to a boil over medium-high heat.
Simmer until cooked: Reduce the heat to a simmer, keeping the pot uncovered. Cook for 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
Serve with cheese: Remove the pot from heat and serve the pasta primavera immediately. Top each serving with a generous sprinkle of grated Parmesan cheese for added flavor and creaminess.
Notes
Use vegetable broth for a rich flavor or substitute with chicken broth if not vegetarian.
Feel free to swap in other vegetables such as asparagus, peas, or mushrooms based on availability.
For a dairy-free option, omit the Parmesan or use a vegan cheese alternative.
Stir the pasta frequently during simmering to prevent clumping at the bottom of the pot.
If the liquid evaporates before the pasta is fully cooked, add a little more broth or water.
Leftovers can be refrigerated for up to 2 days and reheated with a splash of broth or water to loosen the sauce.
