Description
This One-Pot Pasta Primavera recipe is a vibrant, healthy, and quick meal perfect for busy weeknights. Featuring a colorful medley of fresh vegetables sautéed in garlic-infused olive oil and brightened with lemon zest and juice, this pasta dish is flavorful and wholesome. The simple technique of blanching the vegetables before combining them with al dente pasta creates a delightful balance of textures and flavors in every bite. Finished with fresh herbs and optional Parmesan, it’s a satisfying yet light dish that can be easily adapted to suit dietary preferences including gluten-free and vegan options.
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
- 12 ounces spaghetti, linguine, or penne (use gluten-free pasta if needed)
Other Ingredients
- 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
- 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. Bring a large pot of salted water to a boil.
- Blanch Vegetables: Once the water is boiling, blanch the broccoli, carrots, and snap peas 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. Before draining, reserve 1/4 cup of the pasta cooking water. Drain pasta and drizzle with a little olive oil to prevent sticking.
- Sauté Garlic: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. Optionally, add red chili flakes for a touch of heat.
- Toss Vegetables in Garlic Oil: Add the blanched broccoli, carrots, and snap peas along with sliced zucchini and red bell pepper to the skillet. Toss to coat the vegetables in the garlic-infused oil.
- Add Lemon and Seasoning: Stir in the lemon juice and zest to brighten the flavors. Season with salt and pepper to taste.
- Combine Pasta and Vegetables: Add the cooked pasta into the skillet with the vegetables and sauce. Toss well to ensure the pasta is evenly coated with the garlicky oil and lemon mixture.
- Adjust Sauce Consistency: If needed, gradually add the reserved pasta water, one tablespoon at a time, to loosen the sauce to your preferred consistency.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley or basil and a sprinkle of vegan or regular Parmesan cheese. Optionally, drizzle with a little extra olive oil before serving.
Notes
- You can substitute snap peas with frozen peas if fresh are not available.
- For a gluten-free version, use gluten-free pasta.
- The red chili flakes are optional and can be adjusted based on your preferred spice level.
- Blanching the vegetables ensures they retain their bright color and crisp texture.
- The reserved pasta water helps create a light sauce that clings well to the pasta and vegetables.
- Use fresh herbs like parsley or basil for a fresh, aromatic finish.
- Vegan Parmesan can be used to keep this dish vegan-friendly.
