One-pot pasta primavera with vegetables and parmesan cheese
Savor the flavors of spring with this hassle-free One-Pot Pasta Primavera! Cooked in a savory vegetable broth and bursting with fresh broccoli, asparagus, mushrooms, and peas, this dish is perfectly seasoned with garlic, red pepper, and a hint of lemon zest. Finished with creamy heavy whipping cream and topped with grated parmesan cheese, it's a comforting meal that's both delicious and easy to make. Ideal for busy weeknights or a delightful weekend dinner, this vegetarian pasta recipe is sure to be a family favorite!
- 29 May 2024
- Cook time 12 min
- Prep time 15 min
- 4 Servings
- 19 Ingredients
One-pot pasta primavera with vegetables and parmesan cheese is a delightful, easy-to-make dish that brings together fresh, vibrant vegetables and tender pasta in a creamy, flavorful sauce. This recipe is perfect for a quick weeknight dinner or a satisfying meal to share with friends and family. With its colorful ingredients and rich taste, it's sure to become a favorite in your household.
Ingredients:
Instructions:
- Finely chop the onion.
- Cut the broccoli into bite-sized florets.
- Trim the asparagus and cut it into 1-inch pieces.
- Slice the mushrooms.
- Mince the garlic cloves.
- Chop the fresh parsley.
- Zest the lemon.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Pour in the vegetable broth and bring it to a boil.
- Add the pasta to the boiling broth. Stir occasionally to prevent sticking. Cook according to the package instructions until the pasta is al dente.
- About 5 minutes before the pasta is fully cooked, add the broccoli, asparagus, mushrooms, and peas to the pot.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Continue to cook until the vegetables are tender and the pasta is cooked.
- Stir in the heavy whipping cream, 2 tablespoons of grated parmesan cheese, and lemon zest. Mix well until everything is evenly combined and slightly thickened.
- Add the chopped parsley and adjust the seasoning with additional salt and black pepper if needed.
- Serve the pasta primavera immediately, garnished with an additional 2 tablespoons of grated parmesan cheese on top.
- Enjoy this vibrant, veggie-packed one-pot pasta primavera with a sprinkle of fresh parsley and a twist of lemon if desired. It's perfect for a quick and delightful meal!
Tips:
- Prep all your vegetables ahead of time to make the cooking process smoother and quicker.
- Make sure to use a large enough pot to accommodate all the ingredients, allowing the pasta to cook evenly.
- Stir the pasta regularly while it cooks to prevent it from sticking to the pot.
- For added flavor, consider roasting the garlic and vegetables before adding them to the pasta.
- If you prefer a thinner sauce, you can add a little extra vegetable broth or water towards the end of cooking.
- Feel free to substitute or add any of your favorite seasonal vegetables to this recipe.
- For a richer taste, you can incorporate more parmesan cheese or even add a bit of your favorite herb.
This one-pot pasta primavera with vegetables and parmesan cheese is a testament to the beauty of simple, nutritious ingredients coming together to create a satisfying meal. The combination of fresh vegetables, perfectly cooked pasta, and a creamy, cheesy sauce makes every bite delicious. Enjoy this dish as a wholesome dinner option that’s both comforting and nutritious.
| Nutrition Facts | |
|---|---|
| Serving Size | 680 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 18g | 13% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 10g | 27% |
| Sugar 11g | 11% |
| Fat | |
| Fat 16g | 18% |
| Saturated 6g | 18% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 77mg | 13% |
| Vitamin B1 1.00mg | 83% |
| Vitamin B2 0.81mg | 63% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.59mg | 34% |
| Vitamin B9 330ug | 83% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 130mg | 143% |
| Vitamin E 2.39mg | 16% |
| Vitamin K 320ug | 265% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.70mg | 0% |
| Iron, Fe 7mg | 68% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 50ug | 87% |
| Sodium, Na 1490mg | 100% |
| Zinc, Zn 2.93mg | 27% |
| Water | |
| Water 570g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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