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
Scale
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
