Description
This One-Pot Pasta Primavera is a vibrant, fresh, and easy-to-make pasta dish featuring a medley of blanched seasonal vegetables tossed in a light garlic and lemon sauce. Ideal for a quick 30-minute meal, it balances tender vegetables with perfectly cooked pasta and finishes with fresh herbs and Parmesan for a delicious, wholesome dinner.
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 and Seasoning
- 12 ounces spaghetti, linguine, or penne (use gluten-free pasta if needed)
- 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
- A drizzle of olive oil (optional)
Instructions
- Prepare Vegetables: Chop and slice the broccoli, carrots, snap peas, zucchini, and red bell pepper into uniform pieces to ensure even cooking.
- Blanch Vegetables: Bring a large pot of salted water to a boil. Add broccoli, carrots, and snap peas (or frozen peas) and blanch them for 2–3 minutes. Drain and set aside.
- Sauté Vegetables: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. Add red chili flakes if you want a little heat.
- Add Vegetables to Skillet: Toss the blanched vegetables into the skillet and sauté for 3–4 minutes until they are slightly softened but still vibrant.
- Cook Pasta: In the same boiling water, cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining to use later.
- Combine Pasta and Vegetables: Drizzle the drained pasta with olive oil to prevent sticking and add it to the skillet with the vegetables. Stir in lemon juice and zest, then season with salt and pepper to taste.
- Adjust Sauce Consistency: Toss everything together until the pasta is well-coated. Use reserved pasta water, a tablespoon at a time, if needed to loosen the sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley or basil and vegan or regular Parmesan cheese over the top. Optionally, drizzle a little more olive oil before serving.
Notes
- Blanching vegetables before sautéing preserves their vibrant color and texture.
- You can substitute any seasonal vegetables you prefer or have on hand for the primavera mix.
- For a vegan dish, use vegan Parmesan or omit cheese altogether.
- Reserve pasta water to help achieve a creamy sauce consistency without added cream.
- Adjust red chili flakes according to your preferred spice level.
