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- 12 oz spaghetti or fettuccine - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 4 cups vegetable broth - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Fresh basil leaves for garnish Gather these fresh and vibrant ingredients to create a tasty dish. I love using spaghetti or fettuccine for this recipe. Both types of pasta work well and soak up the flavors nicely. Olive oil adds richness and helps the veggies cook. Onion and garlic bring a sweet and savory base. I prefer using a medium onion for the right amount of flavor. The minced garlic adds a nice punch. Next, I always choose a mix of colorful vegetables. Bell peppers, zucchini, cherry tomatoes, and broccoli are my favorites. They add different textures and flavors to the dish. Vegetable broth is key for extra depth. It helps cook the pasta while adding savory notes. Dried Italian herbs like oregano, basil, and thyme enhance the taste too. Lastly, I finish the dish with grated Parmesan cheese or nutritional yeast for a vegan twist. Fresh basil leaves bring a fresh touch on top. These ingredients come together to create a bright and flavorful One Pot Pasta Primavera! {{ingredient_image_1}} 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add one chopped onion and two minced garlic cloves. Sauté for about three to four minutes. 3. When the onion looks clear and smells good, it is time for the veggies. 4. Add one sliced bell pepper, one sliced zucchini, one cup of halved cherry tomatoes, and one cup of broccoli florets. 5. Cook this mix for five minutes. Stir often to help the veggies soften. 1. Pour in four cups of vegetable broth. 2. Add 12 ounces of spaghetti or fettuccine to the pot. 3. Sprinkle in one teaspoon of dried Italian herbs, salt, and pepper. 4. Turn the heat to high and bring the mix to a boil. 5. Once it boils, lower the heat to medium-low. Cover and let it simmer for about ten to twelve minutes. 6. Stir occasionally until the pasta is soft and the broth is mostly gone. 1. Remove the pot from heat. 2. Stir in half a cup of grated Parmesan cheese or nutritional yeast. This will add creaminess. 3. Taste your dish. Adjust the salt and pepper as needed for better flavor. 4. Serve your pasta primavera warm. Add fresh basil leaves on top for a nice touch. To get your pasta just right, aim for al dente. This means the pasta should be firm but not hard. Cook the spaghetti or fettuccine for about 10 to 12 minutes. Stir occasionally to keep it from sticking. If you notice the pasta clumping, add a splash of broth or water. This helps keep each piece separate. Choosing seasonal vegetables makes this dish fresh and tasty. Look for bright, colorful veggies at your local market. Bell peppers, zucchini, and cherry tomatoes are great choices. If you want to swap the cheese, use nutritional yeast for a vegan option. It adds a nice flavor without dairy. Pasta primavera pairs well with a crisp salad or warm bread. A light vinaigrette adds a nice touch. If you have leftovers, store them in an airtight container. They taste great reheated the next day. You can also mix in some extra vegetables or protein for variety. Pro Tips Use Seasonal Vegetables: Opt for vegetables that are in season for the best flavor and freshness. You can substitute or add any seasonal produce you prefer! Adjust Cooking Time: Depending on the type of pasta you use, the cooking time may vary. Check the pasta package instructions for al dente results. Enhance Flavor: Consider adding a splash of lemon juice or a sprinkle of red pepper flakes just before serving to brighten up the flavors. Make It Creamy: For a creamier texture, you can stir in a splash of heavy cream or plant-based cream alternatives along with the cheese. {{image_2}} To make this dish vegan, you can swap out the cheese. Use nutritional yeast instead of Parmesan. Nutritional yeast gives a cheesy taste without dairy. It also adds B vitamins. Just sprinkle about half a cup into the pot with your veggies. Stir it in until it melts nicely. This keeps the dish creamy and rich. If you need a gluten-free dish, you can switch the pasta. Use gluten-free spaghetti or fettuccine. There are many good options available now. Look for ones made from rice, quinoa, or lentils. These alternatives cook well in the same way. Just follow the package instructions for cooking times. Want to add protein? You can toss in cooked chicken or tofu. Chicken goes well with the veggies and herbs. Tofu is a great plant-based choice. Cut it into cubes and add it with the vegetables. You can also play with spices. Try adding red pepper flakes for heat or lemon zest for brightness. Each tweak makes the dish more exciting! Store your One Pot Pasta Primavera in an airtight container. Glass or plastic containers work well. Make sure the pasta is cool before sealing it. This helps keep the texture nice. You can keep it in the fridge for about three days. To reheat, use a microwave or a stovetop. If using a microwave, heat in short bursts. Stir after each burst to warm evenly. On the stovetop, add a splash of broth or water. Heat it over low heat, stirring often. This keeps the pasta from drying out. You can freeze this dish for later enjoyment. Let it cool completely before freezing. Use freezer-safe containers or bags. Store in portions for easy meals. To defrost, move it to the fridge overnight. Reheat on the stove or in the microwave as needed. This way, you can enjoy your tasty pasta primavera anytime! One Pot Pasta Primavera is a simple, colorful dish. It blends pasta with fresh veggies. You cook everything in one pot, which saves time and clean-up. The dish features spaghetti or fettuccine, tossed with bell peppers, zucchini, cherry tomatoes, and broccoli. The veggies add bright flavors and nutrients. You finish the dish with cheese and fresh basil for taste and aroma. It is perfect for a quick weeknight meal. Yes, you can make One Pot Pasta Primavera ahead of time. To prep, cook the pasta and veggies as per the recipe. Once cooked, let it cool before storing. Keep it in an airtight container in the fridge. This dish tastes great the next day. If you want to save time, chop the vegetables the night before too. One Pot Pasta Primavera lasts about 3 to 4 days in the fridge. Make sure to store it in a sealed container. Check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it out. To keep it fresh, eat it within a few days for the best taste and texture. This blog post explored how to make a delicious One Pot Pasta Primavera. You learned about the key ingredients and step-by-step instructions, from sautéing vegetables to cooking pasta. We shared tips for perfecting your dish and how to store leftovers effectively. One Pot Pasta Primavera is simple and flexible. You can make it vegan or gluten-free. Enjoy experimenting with flavors and seasonal veggies. Cooking this dish is a great way to enjoy fresh ingredients while saving time in the kitchen. Now, you’re ready to create your own masterpiece!

One Pot Pasta Primavera

A delicious and colorful pasta dish cooked in one pot with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz spaghetti or fettuccine
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper sliced (red or yellow)
  • 1 zucchini sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 4 cups vegetable broth
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent (about 3-4 minutes).
  • Add the sliced bell pepper, zucchini, broccoli florets, and halved cherry tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Pour in the vegetable broth and add the spaghetti or fettuccine to the pot. Sprinkle in the dried Italian herbs, salt, and pepper.
  • Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
  • Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
  • Serve the pasta primavera warm, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Notes

For a vegan option, substitute Parmesan cheese with nutritional yeast.
Keyword one pot, pasta, primavera, vegetarian