Description
A delightful one pot pasta dish with seasonal vegetables and creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup vegetable broth
- 1 cup heavy cream (or a vegan alternative)
- Salt and pepper to taste
- Grated Parmesan cheese (optional, or a vegan alternative)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2-3 minutes until translucent.
- Next, add the chopped bell pepper, diced zucchini, and broccoli florets. Cook for 5-7 minutes until tender, stirring occasionally.
- Combine pasta, halved cherry tomatoes, vegetable broth, and heavy cream. Stir well to coat.
- Bring the mixture to a boil.
- Simmer by reducing heat and covering the pot. Cook for 10-15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Customizable with seasonal vegetables and proteins. Can be made vegan easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: pasta, primavera, quick dinner, vegetarian, one pot