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Easy One-Pot Pasta Primavera Recipe with Fresh Vegetables for Quick Healthy Meals

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A quick and easy one-pot pasta primavera featuring fresh seasonal vegetables, perfect for a healthy and satisfying weeknight meal with minimal cleanup.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, fusilli, or farfalle preferred)
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh green peas (frozen works fine)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 4 cups (32 fl oz / 950 ml) low sodium vegetable broth
  • A handful of fresh basil leaves, torn
  • ½ cup grated Parmesan cheese (optional)
  • Salt and pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Prep your vegetables: wash and slice zucchini, halve cherry tomatoes, slice bell pepper, chop onion, and mince garlic (about 10 minutes).
  2. Heat 2 tablespoons olive oil in a large deep skillet or wide pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and soft.
  3. Add minced garlic, bell pepper slices, and zucchini. Sauté for 3 minutes until garlic is fragrant and vegetables start to soften.
  4. Add dry pasta and immediately pour in 4 cups vegetable broth. Stir gently to submerge pasta evenly.
  5. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered, stirring frequently, for 10-12 minutes until pasta absorbs broth and liquid reduces.
  6. About 5 minutes before pasta is done, stir in peas and halved cherry tomatoes. Continue cooking until pasta is al dente and vegetables are tender but still bright.
  7. Season with salt, pepper, and optional red pepper flakes. Stir in torn basil leaves and grated Parmesan cheese for a creamy finish. Remove from heat.
  8. Serve immediately with extra Parmesan and fresh basil leaves if desired.

Notes

If pasta looks dry before fully cooked, add a splash more broth or water and keep stirring. Use medium-shaped pasta like penne or fusilli for best results. Fresh vegetables should be firm; add watery veggies like tomatoes near the end to keep their shape. Parmesan cheese adds a savory umami boost but can be omitted or replaced with nutritional yeast for dairy-free version. Leftovers store well for up to 3 days; reheat gently with added broth.

Nutrition

Keywords: one-pot pasta, pasta primavera, quick dinner, healthy meals, fresh vegetables, easy pasta recipe, weeknight dinner, vegetarian pasta

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