Description
This One-Pot Pasta Primavera is a vibrant, easy-to-make meal that features tender vegetables, perfectly cooked pasta, and a bright lemon-garlic sauce. Ideal for a quick weeknight dinner, this recipe combines fresh broccoli, carrots, snap peas, zucchini, and red bell pepper with a light olive oil and garlic dressing, garnished with fresh herbs and optional Parmesan cheese.
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 & 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 (for garnish)
- Vegan Parmesan or regular Parmesan (for garnish)
- A drizzle of olive oil (optional)
Instructions
- Prepare Vegetables: Chop and slice the broccoli, carrots, snap peas (or frozen 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 and blanch for 2–3 minutes until they are slightly softened but still vibrant. Drain and set aside.
- Cook Pasta: In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining the pasta.
- Prevent Sticking: Drizzle the cooked pasta with a little olive oil and toss to prevent sticking while preparing the sauce.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. If you like some heat, add the red chili flakes now.
- Add Vegetables: Add the blanched vegetables and sliced zucchini and red bell pepper to the skillet, tossing them in the garlic-infused oil to combine flavors.
- Add Lemon and Season: Stir in the lemon juice and zest to the skillet. Season with salt and pepper to taste, balancing the acidity and seasoning.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the vegetables and sauce. Toss all ingredients together until the pasta is well-coated in the flavorful, garlicky oil.
- Adjust Sauce Consistency: If the sauce seems dry, slowly add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
- Serve and Garnish: Garnish with chopped fresh parsley or basil, a sprinkle of vegan or regular Parmesan, and an optional drizzle of olive oil before serving.
Notes
- Blanching the vegetables helps maintain their color and crispness.
- You can substitute snap peas with frozen peas if fresh is not available.
- Use gluten-free pasta to make this recipe gluten-free.
- Red chili flakes are optional, add them according to your heat preference.
- For a vegan version, use vegan Parmesan or nutritional yeast as a garnish.
- Reserve some pasta water to help create a silky sauce that coats the pasta.
