One-Pot Pasta Primavera

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One-Pot Pasta Primavera

Craving a quick and tasty meal? One-pot pasta primavera is your answer! This easy dish combines pasta, fresh veggies, and a light sauce all cooked in a single pot. You’ll love how simple it is to make and how little cleanup you’ll have to do after.

Ready in about 30 minutes, this colorful pasta is perfect for busy weeknights or lazy weekends. You can use any veggies you have on hand, making it a great way to clean out your fridge. Give it a try and see how delicious and fuss-free cooking can be!

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need for a tasty one-pot pasta primavera:

  • 8 oz pasta (penne, fusilli, or rotini)
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, sliced
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas
  • 1/2 cup frozen peas
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Don’t have everything? No worries! Try these swaps:

  • Use chicken broth instead of vegetable broth
  • Swap zucchini for yellow squash
  • Replace snap peas with green beans
  • Use any short pasta shape you like

Want to add protein? Toss in some cooked chicken or shrimp. For a vegan version, skip the Parmesan or use a plant-based alternative.

Remember, you can adjust the veggies based on what’s in your fridge. The beauty of this dish is its flexibility!

Instructions

Get ready to make a tasty one-pot pasta primavera! Here’s how to do it:

  1. Grab a large pot and fill it with water. Add salt and bring it to a boil.

  2. While the water heats up, chop your favorite veggies. Good choices are broccoli, carrots, peppers, and zucchini.

  3. Once the water is boiling, add your pasta. Cook it for about 8 minutes, until it’s almost done.

  4. Toss in the chopped veggies and let them cook with the pasta for 2-3 minutes.

  5. Drain the pasta and veggies, but save a cup of the cooking water.

  6. Put the pot back on the stove. Add butter, garlic, and a splash of cream.

  7. Stir in the pasta and veggies. If it seems dry, add some of the saved cooking water.

  8. Sprinkle in grated Parmesan cheese and stir until everything is well mixed.

  9. Taste your creation and add salt and pepper if needed.

  10. Serve your pasta primavera hot and enjoy your colorful, veggie-packed meal!

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Remember, you can swap out veggies based on what you like or what’s in season. Have fun making this quick and easy dish!

Tips, Tricks & Storing

Want to make the best one-pot pasta primavera? Here are some handy tips:

Choose veggies that cook at similar rates. Pair quick-cooking items like peas and cherry tomatoes with each other. Save tougher veggies like carrots for another dish.

Don’t overcook the pasta! Keep an eye on it and test often. You want it al dente – with a bit of bite left.

Add a splash of pasta water if the sauce gets too thick. The starchy water helps everything come together nicely.

Try these fun variations:

  • Swap in whole wheat pasta for extra fiber
  • Add cooked chicken or shrimp for protein
  • Toss in some fresh herbs like basil or parsley at the end

Storing leftovers is easy. Let the pasta cool, then pop it in an airtight container. It’ll keep in the fridge for 3-4 days.

To reheat, add a little water or broth and warm gently on the stove. You can also use the microwave, but stir halfway through for even heating.

Freezing isn’t ideal for this dish. The veggies can get mushy when thawed. If you must freeze, use within a month for best results.