Description
One-Pot Pasta Primavera is a vibrant, easy-to-make Italian-inspired dish that brings a medley of fresh spring vegetables, pasta, and a luscious garlic-lemon butter sauce all cooked together in a single pot. This recipe maximizes flavor while minimizing cleanup, making it perfect for a quick yet elegant weeknight meal full of seasonal vegetables and creamy Parmesan.
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)
Main Dish
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, at room temperature
- 1 medium shallot, minced
- 12 ounces dried short pasta, such as 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, divided
- Pinch red pepper flakes
- 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 garlic with 1/2 teaspoon kosher salt until forming a paste. Transfer the paste to a small bowl, add 4 tablespoons of room temperature unsalted butter and 1 tablespoon of finely grated lemon zest, then mash together until thoroughly combined. Set aside this flavorful butter mixture for later.
- Sauté the shallot in butter: In a large Dutch oven or pot, melt the remaining 2 tablespoons unsalted butter over medium-high heat. Add the minced shallot and sauté for 2 to 3 minutes until softened and beginning to brown, developing a sweet, aromatic base for the dish.
- Cook the pasta: Add 12 ounces dried short pasta to the pot along with 4 cups hot water and the remaining 2 teaspoons kosher salt. Cover and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Stir in the vegetables and cook until tender: Add asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and fresh or frozen peas to the pot. Stir well and continue cooking uncovered for about 2 minutes until the vegetables are crisp-tender and the cooking liquid thickens into a flavorful starchy sauce.
- Finish with tomatoes, cheese, and garlic-lemon butter: Stir in the halved cherry tomatoes, 3/4 cup grated Parmesan cheese, and the prepared garlic-lemon butter. Continue stirring until the cheese and butter melt and the cooking liquid reduces further, creating a silky, buttery sauce that coats the pasta and vegetables perfectly.
- Serve and garnish: Plate the pasta primavera in bowls and garnish with a pinch of red pepper flakes, the remaining 2 tablespoons of thinly sliced fresh basil leaves, and extra Parmesan cheese if desired. Serve immediately for the best freshness and flavor.
Notes
- This light and buttery pasta primavera showcases the fresh flavors of spring vegetables in a simple one-pot recipe that minimizes cleanup.
- Choosing short pasta shapes like penne rigate, fusilli, or orecchiette helps hold the sauce and provides the perfect bite with the vegetables.
- Use fresh seasonal vegetables for the best taste and texture, but you can adapt with what’s available in your fridge.
- The garlic-lemon butter adds a bright, rich flavor base that complements the Parmesan and vegetables beautifully.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- 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: 0.0 g
- Carbohydrates: 52.8 g
- Fiber: 4.8 g
- Protein: 16.8 g
- Cholesterol: 30 mg
