Description
A vibrant and simple pasta dish loaded with fresh vegetables and creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk for a vegan option
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Sauté the Aromatics: Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add in the chopped onion and minced garlic. Sauté them for about 2-3 minutes, or until they become soft and fragrant.
- Add the Vegetables: Next, toss in the sliced bell pepper, zucchini, halved cherry tomatoes, and broccoli florets. Cook these vegetables for about 5-7 minutes.
- Incorporate the Pasta: After the vegetables have softened, add the uncooked pasta along with the vegetable broth and the heavy cream. Stir everything together well.
- Cook the Pasta: Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for about 10-12 minutes, stirring occasionally.
- Season to Taste: Once the pasta is cooked to your desired tenderness, add salt and pepper to taste.
- Serve: Dish up the pasta primavera hot and sprinkle with Parmesan cheese and fresh basil if desired.
Notes
This dish is versatile; feel free to use seasonal vegetables and adjust the creaminess based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, primavera, one pot, vegetarian, quick meal