Description
A vibrant and healthy One-Pot Pasta Primavera featuring fresh vegetables like broccoli, carrots, snap peas, zucchini, and red bell pepper tossed with garlic, lemon, and olive oil. This quick and easy recipe is perfect for a light weeknight dinner and can be made gluten-free by using gluten-free pasta.
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 & Seasonings
- 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 (for garnish)
- Vegan Parmesan or regular Parmesan (for garnish)
- A drizzle of olive oil (optional)
Instructions
- Prepare the 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 the broccoli, carrots, and snap peas (or frozen peas) and blanch them for 2–3 minutes until slightly softened but still vibrant. Drain and set aside.
- Cook the 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 the pasta. Drizzle cooked pasta with a little olive oil to prevent sticking.
- Sauté garlic and spices: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning. Add red chili flakes if using for a bit of heat.
- Toss vegetables: Add the blanched vegetables to the skillet and toss them in the garlic-infused olive oil to combine flavors.
- Add lemon and season: Stir in the lemon juice and zest to brighten the dish. Season the mixture with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together thoroughly until the pasta is evenly coated.
- Adjust sauce consistency: If the sauce feels too dry, add reserved pasta water one tablespoon at a time to reach the desired consistency.
- Garnish and serve: Serve the pasta primavera garnished with freshly chopped parsley or basil and a sprinkle of vegan or regular Parmesan. Optionally drizzle a little olive oil on top before serving.
Notes
- Use gluten-free pasta if you want a gluten-free version.
- The blanching step helps maintain vibrant color and crisp-tender texture of the vegetables.
- Reserve pasta water is key to adjusting sauce texture and helping the sauce cling to pasta.
- Feel free to swap or add seasonal vegetables such as cherry tomatoes, asparagus, or mushrooms.
- Optionally add crushed red pepper flakes for heat or lemon zest for extra brightness.
