Easy One-Pot Pasta Primavera for a Healthy Vegetarian Dinner
This Easy One-Pot Pasta Primavera is a delightful and colorful dish packed with fresh vegetables and a light garlic-infused sauce. Perfect for a healthy vegetarian dinner, this recipe combines the ease of a one-pot meal with the vibrant flavors of springtime veggies.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 ounces pasta such as penne or fettuccine.
- 2 tablespoons olive oil
- 4 cloves garlic minced.
- 1 medium onion diced.
- 1 medium bell pepper chopped.
- 1 medium zucchini sliced.
- 1 cup cherry tomatoes halved.
- 1 cup asparagus cut into 2-inch pieces.
- 1 cup spinach fresh.
- 4 cups vegetable broth
- 1 teaspoon dried Italian herbs such as basil and oregano.
- salt to taste.
- pepper to taste.
- grated Parmesan cheese for serving, optional.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the chopped bell pepper, zucchini slices, and asparagus to the pot. Continue to sauté for another 5 minutes, allowing the vegetables to soften slightly.
- Stir in the cherry tomatoes and spinach, mixing well. Cook for an additional 2 minutes until the spinach wilts.
- Pour in the vegetable broth and add the pasta, dried Italian herbs, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
- Remove from heat and taste; adjust seasoning with more salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Feel free to customize the vegetables based on what you have on hand or your personal preferences – broccoli, carrots, or peas also work well. To make it gluten-free, use gluten-free pasta. For added protein, consider mixing in cooked chickpeas or beans. Leftovers can be stored in an airtight container in the fridge for up to 3 days.