One-Pot Pasta Primavera
Colorful, fresh, and all in one pot. Every vegetable in your fridge + pasta + one pot = dinner in 20 minutes. It's like a garden party on your plate.
Main Dish · Prep 10 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 400 g penne pasta
- 250 g cherry tomatoes, halved
- 2 medium zucchini, diced
- 2 mixed colors bell peppers, diced
- 200 g asparagus, trimmed, cut
- 3 cloves garlic, minced
- 900 ml vegetable broth
- 50 g parmesan, shaved
The "What's in the Fridge" Pasta
This is my secret weapon recipe. Whatever vegetables are in the fridge — in they go. One pot. Twenty minutes. Minimal dishes. Maximum flavor. It's basically magic.
How to Make It
Put everything in the pot. Seriously. Pasta, all the vegetables, garlic, broth, a drizzle of olive oil, salt, and pepper. Bring to a boil, then reduce to a vigorous simmer.
Stir every few minutes so the pasta doesn't stick. In about 12-15 minutes, the pasta will be al dente and the broth will have reduced into a light, silky sauce.
Fold in shaved parmesan, a squeeze of lemon, and torn fresh basil. Done.
Tina's Tips
- The pasta cooks IN the broth — no draining, no separate pot, no mess
- Use whatever veg you have: mushrooms, peas, corn, broccoli all work
- A splash of cream at the end makes it extra luxurious
- Double the recipe — leftovers are just as good cold
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