One-Pot Pasta Primavera Recipe
Get ready to fall in love with a dish that brings together vibrant vegetables, creamy sauce, and hearty pasta all in just one pot! One-Pot Pasta Primavera is the kind of meal you make when you want something fresh, colorful, and absolutely comforting, but don’t want to spend hours in the kitchen or clean up a pile of pans. With crisp-tender veggies, flavorful broth, and a sprinkle of Parmesan, this recipe is a celebration of everything wonderful about Italian-inspired cooking, and it’s perfect for busy weeknights or lazy weekends alike.
Ingredients You’ll Need
The beauty of One-Pot Pasta Primavera is in its simplicity—each ingredient brings something unique, whether it’s a burst of color, a pop of flavor, or a satisfying texture. Here’s what you’ll need to make this dish shine, and a few tips to help you get the most from every component.
- Pasta (12 ounces penne or your favorite): Choose a shape that holds sauce well; penne, rotini, or farfalle all work beautifully here.
- Olive oil (1 tablespoon): Adds richness and helps sauté the veggies for extra flavor.
- Onion (1 small, diced): Provides a savory base and subtle sweetness as it cooks.
- Garlic (3 cloves, minced): Infuses the whole dish with aromatic depth—don’t skip it!
- Cherry tomatoes (1 cup, halved): Bursts of juicy sweetness that melt into the sauce.
- Broccoli florets (1 cup): Add crunch, color, and a nutritional boost.
- Zucchini (1 cup, sliced): Brings mild flavor and a delicate, tender bite.
- Carrots (1 cup, thinly sliced): Offer a touch of natural sweetness and extra color.
- Bell pepper (1 cup, any color, sliced): Use red, yellow, or orange for the prettiest presentation.
- Salt (1/2 teaspoon): Essential for making all the flavors pop.
- Black pepper (1/4 teaspoon): Adds a gentle hint of heat.
- Italian seasoning (1/2 teaspoon): A fragrant blend that ties everything together.
- Vegetable broth (3 1/2 cups): The pasta soaks up this flavorful liquid as it cooks, creating a silky sauce.
- Parmesan cheese (1/2 cup, grated): For creamy, salty richness—try freshly grated for the best melt.
- Heavy cream (1/4 cup, optional): Stir in for extra creaminess if you want to indulge.
- Chopped parsley or basil (optional): Fresh herbs make the finished dish look and taste extra special.
How to Make One-Pot Pasta Primavera
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot or deep skillet over medium heat. Toss in your diced onion and let it cook for about 2 to 3 minutes, just until it starts to soften and turn translucent. This is your flavor foundation—getting the onion just right adds a subtle sweetness and depth that makes every bite of One-Pot Pasta Primavera irresistible.
Step 2: Add the Fresh Veggies
Next, add the minced garlic, cherry tomatoes, broccoli florets, zucchini, carrots, and bell pepper all at once. Stir everything together and let the vegetables sizzle for 3 to 4 minutes. You want them to start softening but still keep their bright colors and a little crunch. This is when your kitchen starts to smell amazing!
Step 3: Season and Build Flavor
Sprinkle in the salt, black pepper, and Italian seasoning, stirring well to coat the veggies. These seasonings are the magic touch that brings out the flavors of all those gorgeous vegetables, making your One-Pot Pasta Primavera taste like it came straight from an Italian trattoria.
Step 4: Add Pasta and Broth
Pour the dry pasta right into the pot, followed by the vegetable broth. Give everything a good stir so the pasta gets nestled among the veggies and is covered by the liquid. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 12 to 15 minutes, stirring occasionally. The pasta will soak up the broth, and the sauce will thicken beautifully.
Step 5: Make It Creamy
Once the pasta is al dente and most of the liquid is absorbed, stir in the grated Parmesan cheese and heavy cream if you’re using it. Let it cook for another 1 to 2 minutes, just until everything is creamy and lush. The cheese melts into the sauce, making your One-Pot Pasta Primavera extra irresistible.
Step 6: Garnish and Serve
Remove the pot from the heat. Sprinkle over a handful of fresh parsley or basil for a burst of color and herby freshness. Serve it up right from the pot and enjoy every creamy, veggie-packed forkful!
How to Serve One-Pot Pasta Primavera
Garnishes
A sprinkling of freshly grated Parmesan and a handful of chopped parsley or basil take this dish from weeknight dinner to dinner party status in seconds. If you love a little spice, try a pinch of red pepper flakes. Lemon zest is also a bright, zippy finishing touch that wakes up all the flavors in One-Pot Pasta Primavera.
Side Dishes
One-Pot Pasta Primavera is a complete meal on its own, but it pairs beautifully with a simple green salad tossed in vinaigrette, crusty garlic bread, or a platter of roasted asparagus. For a heartier spread, serve alongside marinated olives or a caprese salad for that extra Italian flair.
Creative Ways to Present
For a fun twist, try serving One-Pot Pasta Primavera in individual bowls with a generous swirl of sauce and a nest of veggies on top. Or, pile it high on a big platter, family-style, and let everyone dig in. You can even pack leftovers in mason jars for a bright, colorful lunch that travels well and turns heads in the break room!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Pasta Primavera keeps well in an airtight container in the fridge for up to three days. The flavors deepen overnight, and the veggies stay surprisingly vibrant. Just be sure to let it cool before sealing it up, and give it a quick stir before reheating to redistribute the sauce.
Freezing
If you want to freeze your One-Pot Pasta Primavera, portion it into freezer-safe containers once it’s fully cooled. It can be frozen for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat gently. The texture of the veggies may soften a bit, but the flavor will still be fantastic.
Reheating
To reheat, add a splash of water or vegetable broth to loosen up the sauce, then warm gently on the stovetop over medium-low heat or microwave in short bursts, stirring in between. If you have a little extra Parmesan or fresh herbs, toss them in just before serving to bring everything back to life.
FAQs
Can I use a different type Main Course
Absolutely! While penne is classic, One-Pot Pasta Primavera works with rotini, fusilli, or even spaghetti. Just keep an eye on cooking time and add a splash more broth if the pasta seems to be soaking it up quickly.
How do I make this dish vegan?
For a vegan version of One-Pot Pasta Primavera, simply skip the Parmesan cheese and heavy cream or substitute with your favorite plant-based cheese and a splash of non-dairy milk. The result is just as creamy and satisfying!
What other vegetables can I add?
This recipe is endlessly flexible. Try adding asparagus, snap peas, spinach, or even mushrooms for a twist. Use whatever’s in season or in your fridge—One-Pot Pasta Primavera is perfect for using up odds and ends.
Can I make this ahead for meal prep?
Definitely! One-Pot Pasta Primavera is excellent for meal prep. Make a batch, cool, and portion into containers. It reheats well and makes a colorful, delicious lunch or quick dinner throughout the week.
Is this recipe gluten-free?
You can easily make One-Pot Pasta Primavera gluten-free by swapping in your favorite gluten-free pasta. Just check the package instructions, as some gluten-free pastas cook faster or require a little less broth.
Final Thoughts
If you’re craving a comforting, veggie-packed dinner that’s as easy to make as it is delicious, One-Pot Pasta Primavera is your new go-to recipe. It’s the kind of meal you’ll turn to again and again, and I can’t wait for you to taste just how magical a single pot can be. Give it a try and let your kitchen fill with the colors and aromas of this Italian-inspired favorite!
Print
One-Pot Pasta Primavera Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and easy one-pot pasta primavera featuring penne pasta and a medley of fresh vegetables cooked in a flavorful vegetable broth, finished with Parmesan and optional cream for a creamy, satisfying vegetarian meal perfect for weeknight dinners.
Ingredients
Pasta and Broth
- 12 ounces penne or your favorite pasta
- 3 1/2 cups vegetable broth
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup zucchini, sliced
- 1 cup carrots, thinly sliced
- 1 cup bell pepper (any color), sliced
Seasonings and Dairy
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Chopped parsley or basil for garnish (optional)
Instructions
- Heat Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until slightly softened, creating a fragrant base.
- Add Vegetables: Stir in garlic, cherry tomatoes, broccoli, zucchini, carrots, and bell pepper. Cook for another 3–4 minutes, stirring occasionally to soften the vegetables while preserving their texture.
- Season: Season the mixture with salt, black pepper, and Italian seasoning, evenly coating the vegetables for well-rounded flavor.
- Combine Pasta and Broth: Add the pasta and vegetable broth to the pot; stir to combine and bring the liquid to a gentle boil creating the cooking liquid for the pasta.
- Simmer: Reduce heat to medium-low, cover the pot, and let it simmer for 12–15 minutes, stirring occasionally until the pasta is al dente and most of the liquid is absorbed.
- Finish with Dairy: Stir in the grated Parmesan cheese and heavy cream if using. Cook for 1–2 more minutes until the sauce is creamy and well combined.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley or basil before serving for a fresh herbal note.
Notes
- For a vegan version, omit the cheese and heavy cream or substitute with plant-based alternatives like nutritional yeast and coconut cream.
- Feel free to swap in seasonal vegetables such as asparagus or snap peas depending on availability.
- This recipe reheats well and makes an excellent next-day lunch, simply store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 7g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
