Description
This One-Pot Pasta Primavera is a vibrant, easy-to-make dish that combines tender pasta with fresh spring vegetables and a luscious garlic-lemon butter sauce. Using a single pot makes cleanup a breeze while preserving the bright flavors of seasonal produce in a creamy Parmesan sauce—perfect for a quick, satisfying weeknight meal.
Ingredients
Scale
Garlic-Lemon Butter
- 2 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest (from 1 lemon)
Pasta and Vegetables
- 2 1/2 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, at room temperature, divided
- 12 ounces dried short pasta (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
Instructions
- Make a garlic-lemon butter. Mince and mash 2 cloves of garlic and 1/2 teaspoon of kosher salt together until a paste forms. Transfer to a small bowl, add 4 tablespoons of unsalted butter and 1 tablespoon finely grated lemon zest, mash until fully combined, then set aside to infuse flavors.
- Sauté the shallot in butter. Melt the remaining 2 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced shallot and cook, stirring occasionally, until softened and beginning to brown, about 2 to 3 minutes, releasing its sweet aroma.
- Cook the pasta. Stir in the dried short pasta, 4 cups hot water, and the remaining 2 teaspoons of kosher salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high and uncover. Cook until the pasta is al dente, around 8 minutes, stirring occasionally to prevent sticking and to loosen noodles from the pot’s bottom.
- Add the vegetables and cook until tender. Mix in asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Cook uncovered, stirring gently, until the vegetables are crisp-tender and most of the cooking liquid has reduced, forming a thick, starchy sauce, about 2 minutes.
- Finish with tomatoes, cheese, and garlic-lemon butter. Stir in halved cherry tomatoes, 3/4 cup grated Parmesan cheese, and the prepared garlic-lemon butter. Stir until the cheese and butter melt into the sauce, which should become silky and buttery with little liquid remaining. Serve the pasta in bowls garnished with a pinch of red pepper flakes, fresh basil slices, and extra Parmesan cheese for added flavor.
Notes
- This recipe uses only one pot, minimizing cleanup while maximizing flavor.
- The garlic-lemon butter adds a bright, fresh note that complements the seasonal vegetables perfectly.
- Use firm vegetables that cook quickly to maintain texture and color.
- Replace Parmesan with a vegan alternative to make it vegetarian or vegan-friendly.
- For a spicier kick, increase the amount of red pepper flakes.
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 g
- Carbohydrates: 52.8 g
- Fiber: 4.8 g
- Protein: 16.8 g
- Cholesterol: 0 mg
