One-Pot Pasta Primavera
A colorful vegetarian pasta loaded with seasonal vegetables in a light garlic-parmesan sauce, all cooked in one pot.
This one-pot pasta primavera is proof that simple cooking can be stunning. Penne cooks right alongside fresh bell peppers, zucchini, cherry tomatoes, and spinach in a garlicky broth that transforms into a silky sauce as the pasta releases its starch. A generous shower of parmesan and a squeeze of lemon pull everything together. Because it all happens in a single pot, cleanup is a breeze and dinner is on the table in under 30 minutes. It is a reliable vegetarian main that even meat-lovers will request on repeat.
Nutrition per Serving
420
Calories
16g
Protein
62g
Carbs
12g
Fat
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 3 1/2 cups vegetable broth
- 1/2 cup parmesan cheese, grated
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp red pepper flakes
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Add the bell pepper and zucchini. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Pour in the vegetable broth, add the penne, salt, and red pepper flakes. Stir well and bring to a boil.
Reduce heat to medium, cover, and cook for 10-12 minutes, stirring every few minutes, until the pasta is al dente and most of the liquid has been absorbed.
Stir in the cherry tomatoes and spinach. Cook uncovered for 2 minutes until the spinach wilts and the tomatoes soften.
Remove from heat. Stir in the parmesan cheese and lemon juice. Taste and adjust seasoning. Serve immediately.
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