Description

One-Pot Pasta Primavera is a vibrant and fresh pasta dish that combines an array of spring vegetables with tender al dente pasta, all cooked in a single pot to create a silky, buttery sauce infused with garlic and lemon zest. This easy, wholesome recipe highlights the natural flavors of the season and makes for a perfect quick weeknight meal.

Ingredients

Scale

Garlic-Lemon Butter

2 cloves garlic, smashed
2 1/2 teaspoons kosher salt, divided
6 tablespoons unsalted butter, at room temperature, divided
1 tablespoon finely grated lemon zest (from 1 lemon)

Pasta and Vegetables

12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
4 cups hot water
3/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons thinly sliced fresh basil leaves
Pinch red pepper flakes
1 medium shallot, minced
6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
1 small zucchini, diced
1 cup julienned carrots (about 3 ounces)
3/4 cup diced orange or yellow bell pepper
1 1/4 cups Broccolini (about 3 ounces), trimmed and cut into 1-inch pieces
1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
1/2 cup fresh or frozen peas
10 cherry tomatoes, halved

Cook Mode Prevent your screen from going dark

Instructions

Make the garlic-lemon butter: Mince and mash 2 cloves garlic with 1/2 teaspoon kosher salt together until forming a paste. Transfer to a small bowl, add 4 tablespoons of softened butter and 1 tablespoon grated lemon zest, then mash until combined. Set aside for later.
Sauté the shallot: Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the minced shallot and sauté for 2 to 3 minutes until softened and just beginning to brown.
Cook the pasta: Add the dried pasta, hot water, and remaining 2 teaspoons kosher salt to the pot. Cover and bring to a boil over high heat, then reduce heat to medium-high and cook uncovered for about 8 minutes until pasta is al dente, stirring occasionally to prevent sticking.
Cook the vegetables: Add asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas to the pot. Stir and cook uncovered for about 2 minutes until the vegetables are crisp-tender and the cooking liquid has reduced to a starchy sauce.
Finish the dish: Stir in the cherry tomatoes, grated Parmesan cheese, and garlic-lemon butter. Mix until cheese and butter melt and the sauce becomes silky and buttery. Serve immediately garnished with red pepper flakes, fresh basil leaves, and extra Parmesan cheese.

Notes

This light and buttery pasta primavera brings the fresh flavors of spring produce to your table.
Use any short pasta you have on hand, such as penne, fusilli, or orecchiette.
Adjust the vegetables based on seasonal availability or personal preference.
For a richer sauce, add a splash of cream or extra butter to finish.
This dish is best served immediately to enjoy the crisp-tender texture of the vegetables.

Nutrition

Serving Size: 1 serving
Calories: 432
Sugar: 5.8 g
Sodium: 894 mg
Fat: 17.4 g
Saturated Fat: 10.1 g
Unsaturated Fat: 7.3 g
Trans Fat: 0.0 g
Carbohydrates: 52.8 g
Fiber: 4.8 g
Protein: 16.8 g
Cholesterol: 30 mg