Description
This One-Pot Pasta Primavera is a vibrant and healthy dish featuring a medley of fresh vegetables tossed with perfectly cooked pasta in a light garlic and lemon sauce. Ready in just 30 minutes, it’s a delicious, easy-to-make meal ideal for weeknights or when you want a colorful, nutritious dinner with minimal cleanup.
Ingredients
Scale
Vegetables
- 1 cup broccoli florets
- 1 cup julienned carrots
- 1 cup snap peas or frozen peas
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, thinly sliced
Pasta
- 12 ounces spaghetti, linguine, or penne (use gluten-free pasta if needed)
Sauce and Seasonings
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red chili flakes (optional)
- Juice and zest of 1 lemon
- Salt and pepper to taste
Garnish
- Fresh parsley or basil, chopped
- Vegan Parmesan or regular Parmesan (for garnish)
- A drizzle of olive oil (optional)
Instructions
- Prepare the vegetables: Chop and slice the broccoli, carrots, snap peas, zucchini, and red bell pepper into uniform pieces to ensure even cooking and set them aside.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Add the broccoli, carrots, and snap peas, blanching them for 2–3 minutes until slightly softened but still vibrant. Drain and set aside.
- Cook the pasta: In the same boiling water, cook the pasta according to package instructions until al dente. Before draining, reserve 1/4 cup of pasta water. Drain the pasta and drizzle with a little olive oil to prevent sticking.
- Sauté the garlic: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, stirring constantly to avoid burning. If you desire a bit of heat, add the red chili flakes now.
- Toss in the vegetables: Add the blanched broccoli, carrots, snap peas, and the sliced zucchini and red bell pepper to the skillet. Toss them gently in the garlic-infused oil to combine flavors.
- Add lemon and seasoning: Stir in the juice and zest of the lemon to brighten the dish. Season with salt and pepper to taste, mixing well.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together so the pasta is thoroughly coated in the light garlic and lemon sauce.
- Adjust consistency: If the sauce seems dry, add reserved pasta water one tablespoon at a time until you reach the desired sauce consistency.
- Serve and garnish: Plate the pasta primavera, garnish with chopped fresh parsley or basil, sprinkle with Parmesan or vegan Parmesan, and optionally drizzle with a little olive oil before serving.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Adjust red chili flakes to your preferred spice level or omit for a milder flavor.
- Blanching vegetables helps maintain their bright color and crisp texture.
- Reserve some pasta water to help create a silky sauce that clings to the pasta.
- This dish can be served warm or at room temperature, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
