One-Pot Pasta Primavera Recipe | Vegetarian Times Skip to main content

One-Pot Pasta Primavera

This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano.

Ingredients: 

Ingredients: 

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3 Tbs. olive oil
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3 cloves garlic, minced (1 Tbs.)
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1 tsp. grated lemon zest
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8 oz. fusilli pasta
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2 small yellow squash, halved and cut into ½-inch-thick slices
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1 medium orange bell pepper, cut into 1-inch pieces
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8 oz. small broccoli florets (3 cups)
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2 cups halved cherry tomatoes
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8 green onions, thinly sliced (½ cup)
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½ cup torn fresh basil leaves

Instructions: 

1. Combine oil, garlic, and lemon zest in small bowl. Set aside.

2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.

Nutrition Information: 

Calories: 
346
Protein: 
11 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
52 g
Cholesterol: 
0 mg
Sodium: 
112 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
Serves 4

Comments on this Recipe

This recipe is very good. I didn't have any broccoli, but used zuchini and mushrooms instead. We topped it off with parmesan cheese. The pasta I used was whole grain. Everything all together added up to a very good meal.

I couldn't find the fusilli pasta so I used rotini, then I noticed that the picture shows rotini and not fusilli. So in case you are wondering rotini works! I found this to be good and fufilling. I will be making it again.

I also have to add that while on vacation, I made the recent Pasta Primavera recipe out of the recent issue of Cooks Illustrated. It's amazing. You can't view it without buying the issue or subscribing online. The process is very unique, but not too complicated. The whole history of "Pasta Primavera" is interesting, too. It's French! What's interesting about it is learning to make a quick, veggie stock that will you will cook the pasta in. The pasts even toasted, too. It's amazing!!!! I'm sure that this recipe is, too, but I just thought this recipe one to have as an option.

I recently made the pasta primavera in Cooks, as well. It was good, and I loved the idea of using the trimmings to create a base, but I found it a little time consuming. Think I'll be trying this one tonight!

Very good! We will make this again.

For an even healthier version use whole wheat or whole grain pasta instead of white. Much better for you and has a lighter taste.

This was really great. I haven't had a good pasta primavera in a while, so I decided to make my own with this recipe. Wonderful! The only thing I did differently was add some goat cheese to the recipe for a tang, but even without it it's great.

This recipe was easy to prepare & tasted great! My son helped me to prepare it & he loved it too.

Randy: The problem with this recipe is that you are discarding the cooking water with the nutrients from the vegetables. Unless you plan to save the water for soup, I would suggest cooking the pasta and vegetables separately.

This dish is so delicious. I added the juice from one half lemon, added a bit more olive oil and kosher salt to final mixture. I also topped with Parmesan/Romano cheese and pinenuts. Soooo good.

I made this last night. My husband and I both loved it! Parmesan cheese was sold out, so I used feta.

This turned out so good. I've read many recipes that require you reserve cooking water to add later but have never used one. It really works out great...gives the recipe the right amount of creaminess! Will definitely make again!

I really have to watch my carbohydrate intake. 52 carbs is way too many for a diabetic at one time. Just use less pasta and add another veggie maybe?

i love this recipe it is so so good. i add feta cheese to it and any other veggies i feel like having everything goes with it very well.

This is pretty good, but it didn't re-heat very well. I would make this if I wanted to make a summery meal for a group in a hurry.

I just made this for the second time last night. My two girlfriends and I loved it very much. I added some extra lemon juice and zest and chick peas gave a bit more heft. This tastes good hot , warm or cool. A clear winner for summer time dining. When eating the next day swirl a bit more olive oil to loosen it up. Give it a try.

Hi I'm a college student; never cooked before. So the question I have for all those people who have made it is: The water that is saved, do you put the pasta back into it with all the vegetables? I'm just confused wouldn't that make it like soupy? If somebody could help me I would greatly appreciate it. Thanks!

I believe you need to drain the water first, then place it back in the pot.

2nd time I made this and I added 1/2 tsp. Red Pepper Flakes because it was bland and it is still bland. It lacks base or substance in the sauce. But bland is ok

zucchini goat cheese pizza was great! I am trying to work myself into being vegetarian....this can be difficult where I live - it's really hard to get fresh vegetables!

Yummy!

I liked this very much. Will make it again.

Most diabetics can have 75 carbs per meal on a plant based diet.