nutritional information

Per 2-cup serving:

  • 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

One-Pot Pasta Primavera

One-Pot Pasta Primavera

Serves 4

30 minutes or fewer

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

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.

June 2011 p.74

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

Marjorie - 2015-04-22 14:06:28

I liked this very much. Will make it again.

Charlotte - 2014-09-13 12:15:05


Pam - 2014-06-08 14:40:30

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!

Ellen Hollows - 2013-10-10 14:53:34

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

Barbara Graham - 2013-08-13 23:45:23

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

Bee Budd - 2013-04-03 00:51:56

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!

Blanca - 2012-11-05 03:43:02

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.

Paula Szafranski - 2012-07-28 11:33:40

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.

Hilary Atkin - 2012-07-09 20:43:25

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.

stefania - 2012-05-09 18:40:01

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?

Pamela Werling - 2012-04-16 02:30:18

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 the recipe the right amount of creaminess! Will definitely make again!

Erin - 2011-09-28 10:41:55

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

Lori - 2011-09-28 07:36:47

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.

Claudia - 2011-09-22 09:59:50