One-Pot Pasta Primavera with Veggies Recipe

If you’re looking for a delicious, effortless dinner that bursts with fresh veggie flavor, you’re going to want to try this One-Pot Pasta Primavera with Veggies Recipe. I absolutely love how everything comes together in one pot — minimal cleanup and maximum flavor! When I first made this, I was amazed by how the pasta cooks perfectly alongside a medley of spring vegetables, all enveloped in a luscious, buttery lemon sauce. Stick with me, and I promise you’ll be adding this to your weekly rotation in no time.

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Ingredients You’ll Need

The magic of this One-Pot Pasta Primavera with Veggies Recipe is in the balance of fresh ingredients that complement each other beautifully. When shopping, look for crisp, colorful vegetables and good-quality Parmesan cheese — it really makes the sauce sing.

• Garlic: Fresh garlic smashed to a paste releases amazing flavor more evenly.
• Kosher Salt: Helps season both your pasta and veggies perfectly; don’t skip it!
• Unsalted Butter: Adds richness without overpowering the delicate veggie flavors.
• Lemon Zest: Fresh lemon zest brightens the whole dish with a lovely citrus aroma.
• Dried Short Pasta: I like penne rigate for its ridges that hold sauce, but fusilli or orecchiette are fun swaps.
• Parmesan Cheese: Freshly grated for the creamiest melt and best flavor.
• Fresh Basil Leaves: Thinly sliced for a fragrant pop of herbal goodness at the end.
• Red Pepper Flakes: Adds just a hint of heat; feel free to adjust to your taste.
• Shallot: Its mild sweetness balances the garlic and veggies wonderfully.
• Asparagus: Fresh spears trimmed and cut diagonally for that perfect bite.
• Zucchini: Diced small for quick cooking and a tender texture.
• Carrots: Julienned for crisp-tender sweetness and a splash of color.
• Bell Pepper: Choose orange or yellow for a subtle sweetness and visual appeal.
• Broccolini: Nutty with tender stems; cut into pieces so it cooks evenly.
• Sugar Snap Peas: Sweet and crunchy, trimmed and halved for ease of eating.
• Fresh or Frozen Peas: Adds bursts of sweetness; frozen peas work just fine.
• Cherry Tomatoes: Halved, they add juiciness and a pop of acidity at the very end.

Variations

I love customizing this One-Pot Pasta Primavera with Veggies Recipe depending on what’s fresh or what’s in my fridge. It’s flexible, so feel free to make it your own — that’s part of the fun!

• Protein Boost: Once, I added cooked chicken breast for extra protein, and it was a hit for a more filling meal.
• Dairy-Free: Use olive oil instead of butter and nutritional yeast in place of Parmesan to keep it vegan and still flavorful.
• Seasonal Veggies: In fall, swapping in butternut squash or Brussels sprouts keeps the spirit alive with seasonal produce.
• Spicy Kick: I sometimes add more red pepper flakes or a dash of hot sauce for those who love a little heat.

How to Make One-Pot Pasta Primavera with Veggies Recipe

Step 1: Whip Up Your Garlic-Lemon Butter

Start by mincing and smashing your garlic cloves with half a teaspoon of kosher salt until it forms a smooth paste — I like using the side of my knife for this. Then, mix in four tablespoons of softened butter and the finely grated lemon zest until it’s all combined. This butter will infuse your dish with bright, savory goodness, so set it aside while you get the rest going.

Step 2: Sauté Shallots in Butter

Melt the remaining two tablespoons of butter in a large pot over medium-high heat. Toss in the minced shallot and sauté it for 2 to 3 minutes until it softens and starts to brown slightly. This adds a tender sweetness that sets the flavor base just right.

Step 3: Cook the Pasta

Next, add your dried short pasta and pour in four cups of hot water along with the remaining two teaspoons of kosher salt. Cover and bring it to a boil on high heat. Once boiling, reduce the heat to medium-high and uncover. Stir occasionally to prevent sticking and cook until the pasta is al dente — about 8 minutes. This trick of cooking pasta directly in the water with veggies coming next keeps the flavors mingling and the process super simple.

Step 4: Stir in the Veggies and Cook Until Tender

Now, toss in the asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Give everything a good stir and let it cook uncovered for about 2 minutes until veggies are crisp-tender and the liquid reduces down into a nice starchy sauce. You’ll see that silky coating start to form — it’s so satisfying!

Step 5: Finish with Tomatoes, Parmesan, and Garlic-Lemon Butter

Finally, stir in the halved cherry tomatoes, grated Parmesan cheese, and the garlic-lemon butter you prepared earlier. Once everything’s melted and combined, you should have a glossy, buttery sauce that clings to every noodle and veggie. Serve right away, garnished with fresh basil leaves, a pinch of red pepper flakes for a little zing, and extra Parmesan if you like. Trust me, this is where it all comes together.

How to Serve One-Pot Pasta Primavera with Veggies Recipe

Garnishes

I’m all about the fresh basil sliced paper-thin over this dish — it adds such a lovely herbaceous note. Then, a sprinkle of red pepper flakes gives just a gentle heat that wakes up your palate. Don’t forget an extra dusting of Parmesan cheese; it’s the perfect finishing touch for the creamy sauce and veggies.

Side Dishes

I often serve this alongside a crisp green salad dressed with lemon vinaigrette to keep the bright, fresh theme going. Crusty garlic bread or simple toasted baguette slices are my go-tos for soaking up every last bit of that luscious sauce.

Creative Ways to Present

For special occasions, I like to serve this in shallow white bowls so the colorful veggies really pop. Sometimes I drizzle an extra splash of good olive oil and sprinkle microgreens on top for a restaurant-style presentation. It’s always a hit at dinner parties because it looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually last 3 to 4 days. The pasta soaks up more sauce as it sits, so the texture softens, but it still tastes delicious — just plan to gently reheat with a splash of water to loosen it back up.

Freezing

I’ve found this dish doesn’t freeze super well because the veggies get a bit mushy when thawed. I recommend enjoying it fresh or within a few days of making, but if you do freeze it, use a freezer-safe container and consume within a month.

Reheating

When reheating, I warm it gently in a skillet over medium-low heat with a splash of water or broth to revive the saucy consistency. Stir often and avoid the microwave if you want to keep the veggies vibrant and the pasta from drying out.

FAQs

Final Thoughts

This One-Pot Pasta Primavera with Veggies Recipe has become one of my absolute favorites because it combines simplicity, freshness, and rich flavor all in one pot. It’s perfect for busy weeknights when you want something nourishing but don’t want to spend ages in the kitchen. I hope you enjoy making it as much as my family does — it’s truly comfort food that feels light and celebratory at the same time. Give it a try and let me know how you like to customize it!

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