Description
A quick and delicious one-pot meal celebrating fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 2 to 3 minutes until soft.
- Add in the sliced bell pepper, zucchini, cherry tomatoes, and broccoli. Cook for about 5 to 7 minutes.
- Stir in the uncooked pasta. Pour in the vegetable broth and heavy cream (or coconut milk).
- Bring to a boil, then reduce heat to low and let it simmer for about 10 to 12 minutes, stirring occasionally.
- Season with salt and pepper to taste, then serve hot, topped with Parmesan cheese and fresh basil if desired.
Notes
Mix and match vegetables as per availability; add protein like chicken or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, primavera, one pot, vegetarian, quick meals