Description
A vibrant and nutritious one pot pasta dish packed with fresh vegetables, easy to make in under 30 minutes.
Ingredients
Scale
- 8 oz pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup vegetable broth
- 1 cup heavy cream (or a vegan alternative)
- Salt and pepper to taste
- Grated Parmesan cheese (optional, or a vegan alternative)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is softened, about 2-3 minutes.
- Add the chopped bell pepper, diced zucchini, and broccoli florets. Cook for about 5-7 minutes until tender.
- Add the pasta, halved cherry tomatoes, vegetable broth, and heavy cream to the pot. Stir everything together and bring to a boil.
- Reduce the heat to a simmer and cover the pot. Let it cook for 10-15 minutes, stirring occasionally.
- Taste and season with salt and pepper to your liking.
- Serve the pasta hot, optionally garnished with grated Parmesan cheese.
Notes
Customizable with any fresh vegetables. Can be made vegan by substituting heavy cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pasta, primavera, vegetarian, one pot, easy recipes, spring vegetables