One Pot Pasta Recipes Pasta Primavera for Easy Dinners
I’ve always loved meals that come together in one pot, and this Pasta Primavera is one of my all-time favorites. It’s colorful, cozy, and it doesn’t leave me with a mountain of dishes to tackle. That’s the beauty of one pot pasta recipes—they let you cook smarter, not harder.
This dish has a way of making me feel like I’ve pulled off something fancy, even though it’s really simple. Toss in fresh veggies, a bit of pasta, and let the pot do the heavy lifting. It’s part of what I like about one pot recipes: you get to enjoy the cooking without stressing over a dozen steps.
And let’s be real, one pot pasta meals have become my secret weapon for weeknights. Whether I’m craving something light or need a break from endless easy dinner recipes not pasta, this always saves the day. If you’re into One Pot Chicken Recipes too, you’ll love how easily this can be adapted. I’ve swapped in chicken more than once, and trust me—it’s just as good. So if one pot chicken recipes are your thing, you’re in for a treat.
Servings: 4 servings
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- Juice of 1 lemon
- 4 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in the bell peppers, zucchini, broccoli, and cherry tomatoes. Cook for 5 minutes.
- Add the pasta and vegetable broth. Bring to a boil.
- Reduce heat and simmer until pasta is al dente and liquid is mostly absorbed, about 12 minutes.
- Stir in lemon juice, Parmesan cheese, and fresh basil.
- Season with salt and black pepper. Serve warm.