Ah, weeknight dinners—the bane of your existence. Here’s a One-Pot Pasta Primavera recipe that’ll save you from the pit of dinnertime despair. Throw everything in one pot and call it a night. Bon appétit—or should I say, survival mode activated!
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, chopped
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 cups vegetable broth
1 cup water
8 ounces pasta (penne or farfalle work well)
1/2 cup grated Parmesan cheese (optional, for non-vegans)
1/2 cup heavy cream (or coconut milk for a vegan option)
Salt and pepper to taste
Fresh basil or parsley, chopped, for garnish
Cooking Instructions
1. Heat the olive oil in a large pot over medium heat. Add the garlic and onion, and sauté until fragrant and translucent, about 3-4 minutes.
2. Add the broccoli, bell peppers, zucchini, and cherry tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and water, then add the pasta. Stir to combine and bring to a boil.
4. Once boiling, reduce the heat to a simmer and cover. Cook until the pasta is al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
5. Once the pasta is cooked, stir in the grated Parmesan cheese (if using) and heavy cream (or coconut milk). Season with salt and pepper to taste.
6. Remove from heat and let the pasta sit for a few minutes to thicken slightly. Garnish with fresh basil or parsley.
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