A Busy Weeknight Solution
My Favorite is One-Pot Veggie Pasta and After a long day at work, I needed something quick for dinner. My fridge was full of fresh veggies, but I didn’t feel like spending hours cooking or dealing with a pile of dishes afterward. That’s when I remembered my go-to recipe: One-Pot Veggie Pasta Primavera. It’s a lifesaver on nights like these. All I needed was one pot, some pasta, and those colorful vegetables waiting in the fridge. The best part? I knew it would be on the table in 30 minutes, leaving me more time to relax.
Fresh Ingredients for Flavor
I grabbed what I had on hand—zucchini, bell peppers, and some cherry tomatoes—and started chopping. The beauty of this recipe is that you can use whatever vegetables you like, so it’s perfect for clearing out the fridge. As I began sautéing the shallots in butter, the smell filled the kitchen with a warm, inviting aroma. I could already tell this dish was going to be full of flavor. The garlic-lemon butter sauce is always the star, bringing a bright and zesty taste to every bite.
Cooking Everything in One Pot
What makes this recipe truly magical is how it all comes together in just one pot. After the pasta started boiling, I added the veggies in stages, making sure they stayed crisp and vibrant. In just a few minutes, the pasta was al dente, and the vegetables were perfectly cooked. The sauce, made from the pasta water, melted Parmesan, and garlic-lemon butter, clung to the noodles, creating a silky finish. I stirred everything together, and it looked like something you’d get at a fancy restaurant.
A Delicious, No-Fuss Meal
As I served myself a bowl, I sprinkled fresh basil on top and added a pinch of red pepper flakes for a little heat. The dish tasted light, fresh, and comforting all at once. It’s incredible how such a simple recipe can bring so much joy. With minimal cleanup and maximum flavor, One-Pot Veggie Pasta Primavera is a recipe I keep coming back to—especially when life gets busy and I need a quick, wholesome meal.
Table of Contents
Chef’s Notes-One-Pot Veggie Pasta
- Add the vegetables near the end of cooking so they stay crisp and maintain their vibrant colors. Overcooking will make them mushy.
- Stir the pasta occasionally as it cooks to prevent it from sticking to the pot, and make sure the water doesn’t evaporate too quickly.
- Taste the sauce before serving and adjust the salt if necessary. The Parmesan adds saltiness, so be careful not to over-salt during cooking.
- To make the sauce extra creamy, save a little pasta water before draining. You can stir it back into the dish with the garlic-lemon butter for a silkier sauce.
- Fresh basil and freshly grated Parmesan will elevate the flavor. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly.
One-Pot Veggie Pasta
4
servings15
minutes15
minutes450
kcal30
minutesDive into this delightful One-Pot Veggie Pasta Primavera! It’s a vibrant, healthy, and easy-to-make dish that bursts with fresh flavors. Perfect for a quick weeknight dinner, this recipe combines tender pasta with a medley of colorful vegetables, all enveloped in a luscious garlic-lemon butter sauce. It’s a must-try for anyone looking to enjoy a wholesome, delicious meal without the fuss. Get ready to impress your taste buds!
Ingredients
- Garlic-Lemon Butter
2 cloves garlic minced and mashed
1/2 teaspoon kosher salt
4 tablespoons unsalted butter at room temperature
1 tablespoon lemon zest
- Pasta and Sauce
12 ounces penne rigate or fusilli pasta
4 cups hot water
2 teaspoons kosher salt
- Vegetables
1 medium shallot finely chopped
6 spears asparagus cut into 1-inch pieces
1 small zucchini diced
1 cup julienned carrots
3/4 cup yellow bell pepper diced
1 1/4 cups Broccolini cut into 1-inch pieces
1/2 cup sugar snap peas halved diagonally
1/2 cup fresh or frozen peas
10 cherry tomatoes halved
- Finishing Touches
3/4 cup Parmesan cheese grated
2 tablespoons fresh basil leaves thinly sliced
red pepper flakes Pinch of
Directions
- Mince and mash the garlic with kosher salt to form a paste. Combine this paste with softened butter and lemon zest in a bowl; set aside.
- In a Dutch oven, melt butter and sauté shallot until softened. Add pasta, hot water, and salt. Boil, then cook until al dente.
- Stir in asparagus, zucchini, carrots, bell pepper, Broccolini, sugar snap peas, and peas. Cook until vegetables are tender and liquid reduces.
- Add cherry tomatoes, Parmesan cheese, and prepared garlic-lemon butter. Mix until cheese and butter melt into a silky sauce. Serve garnished with basil and red pepper flakes.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 6g
- Protein: 15g
- Vitamin A: 35IU
- Vitamin C: 60mg
- Calcium: 20mg
- Iron: 15mg
FAQ-One-Pot Veggie Pasta
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can prep the veggies and the garlic-lemon butter ahead of time to save on cooking time. Reheat leftovers gently on the stove with a splash of water or broth to loosen the sauce.
What other vegetables can I use?
You can substitute or add other seasonal vegetables like mushrooms, spinach, or green beans. Just make sure to add them at the right time so they don’t get overcooked.
Can I make this dish gluten-free?
Yes! Just replace the pasta with your favorite gluten-free variety, but be sure to adjust cooking times as they may differ from regular pasta.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a bit of water or broth to keep the sauce creamy.
Can I freeze this dish?
Freezing is not recommended as the vegetables may become mushy, and the texture of the sauce can change after freezing. However, you can freeze the cooked pasta without the vegetables and sauce, then add fresh veggies when reheating.
