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Easy One-Pot Pasta Primavera Recipe with Fresh Veggies for Quick Healthy Meals

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A quick and easy one-pot pasta primavera featuring fresh vegetables, perfect for busy weeknights and healthy meals bursting with garden-fresh flavors.

Ingredients

Scale
  • 12 ounces (340 grams) penne or fusilli pasta
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh green peas (frozen works fine too)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 4 cups (960 ml) low-sodium vegetable broth
  • ½ cup freshly grated Parmesan cheese (optional)
  • ¼ cup chopped fresh basil or parsley
  • Salt and black pepper to taste
  • Pinch of red chili flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Wash and slice the zucchini, bell pepper, cherry tomatoes, and onion. Mince the garlic finely. (About 10 minutes)
  2. Heat 3 tablespoons of olive oil in a large skillet or pot over medium heat until shimmering, about 1-2 minutes.
  3. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add zucchini, bell pepper, and peas. Stir and cook for about 3 minutes until they start to soften but remain crisp.
  5. Pour in the dry pasta and 4 cups of vegetable broth. Stir to combine, ensuring pasta is mostly submerged.
  6. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring every few minutes, for 12-15 minutes until pasta is al dente and liquid mostly absorbed. Add more broth or water if needed.
  7. About 5 minutes before done, stir in cherry tomatoes, salt, pepper, red chili flakes, and lemon juice.
  8. Remove from heat once pasta is al dente. Stir in grated Parmesan and fresh herbs until cheese melts and coats the pasta.
  9. Serve immediately, optionally drizzling extra olive oil or garnishing with basil leaves.

Notes

Keep heat moderate to prevent broth from evaporating too quickly. Stir frequently to avoid pasta sticking. Use smaller pasta shapes like penne or fusilli for even cooking. Add more liquid if pasta is not tender after broth is absorbed. Fresh veggies preferred for best texture; frozen peas can be added later to avoid overcooking. Lemon juice brightens the dish and balances richness.

Nutrition

Keywords: one-pot pasta, pasta primavera, quick dinner, healthy meals, fresh vegetables, easy pasta recipe, vegetarian, weeknight dinner

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