Easy One-Pot Pasta Primavera for a Healthy Vegetarian Dinner
This Easy One-Pot Pasta Primavera is a vibrant, healthy, and delicious vegetarian dish that combines fresh vegetables with pasta, all cooked together in one pot for effortless cleanup. Perfect for a quick weeknight dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 12 ounces pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- to taste salt and pepper
- 4 cups vegetable broth
- ½ cup grated Parmesan cheese (optional) for serving
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the bell pepper, zucchini, cherry tomatoes, and broccoli to the pot. Sauté the vegetables for 5-7 minutes until they are slightly tender.
- Add the pasta, dried Italian herbs, salt, and pepper. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to medium-low and cover the pot. Let it simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the liquid is mostly absorbed.
- Remove from heat and stir in the grated Parmesan cheese if desired.
- Serve hot, garnished with fresh basil leaves.
Notes
Feel free to customize the vegetables based on what's in season or what you have on hand.
To make this dish vegan, omit the Parmesan cheese or use a dairy-free alternative.
For a bit of heat, consider adding red pepper flakes when sautéing the vegetables.