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One pot pasta primavera in a white ceramic pot on marble with fresh vegetables

One Pot Pasta Primavera

A fresh, veggie-loaded pasta that cooks entirely in one pot using the starchy broth method to create a naturally silky sauce in just 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine or spaghetti uncooked
  • 1 medium zucchini sliced into half moons
  • 1 cup cherry tomatoes halved
  • 1 cup broccoli florets small
  • 1 medium yellow bell pepper sliced
  • 4 cloves garlic minced
  • 1 medium yellow onion thinly sliced
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan
  • salt and black pepper to taste
  • fresh basil for serving

Method
 

  1. Add uncooked pasta, onion, garlic, cherry tomatoes, broccoli, bell pepper, olive oil, Italian seasoning, red pepper flakes, broth, and water to a large wide pot. Everything goes in cold.
  2. Bring to a full rolling boil over medium-high heat, stirring frequently. Reduce to a strong simmer and cook for 9 to 11 minutes, tossing with tongs every couple of minutes.
  3. Add zucchini slices in the last 3 minutes of cooking. Stir to combine.
  4. Remove from heat when pasta is al dente and a small amount of starchy liquid remains. Stir in Parmesan until melted and sauce coats the pasta.
  5. Season with salt and black pepper to taste. Serve immediately topped with fresh basil and extra Parmesan.

Notes

Use a wide pot or skillet so the pasta is mostly submerged in liquid from the start. Stir frequently during cooking to prevent sticking. Pull off the heat when al dente with a small amount of liquid still remaining, which becomes the sauce.