Quick and easy One Pot Pasta Primavera is a hearty, healthy weeknight dinner the whole family will love! Ready in minutes with fresh, seasonal vegetables, this easy meal is a favorite every time we make it.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: pasta primavera
Servings: 8
Calories: 377kcal
Author: Kellie
Cost: $8
Equipment
1 skillet
Ingredients
1poundPenne Pasta
3tablespoonsolive oil
1/2medium red onionsliced
1large carrotpeeled and sliced into matchsticks
2cupsbroccolinibaby broccoli, chopped
1medium red bell peppersliced thinly
1medium yellow squashsliced into quarters
1medium zucchinisliced into quarters
5clovesgarlic clovesminced
1cupgrape tomatoeshalved
1cupgreen peasfrozen, thawed
1/4cupsalted butter
1tablespoondried Italian seasoning
1/2cupvegetable stock or chicken stock
2tablespoonfresh lemon juice
1tablespoonlemon zest
1/2tablespoonhoney
1cupshredded parmesan
2Tbspchopped fresh parsley
Instructions
Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
Meanwhile heat olive oil in a large, deep skillet over medium-high heat.
Add red onion and carrot and saute 2 minutes.
Add broccoli and bell pepper then saute 2 minutes.
Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer. Add the butter and cook until melted.
Add the butter and cook until melted. Stir in the chicken stock, lemon juice, zest and honey. Bring to a boil then turn the heat to low.
Stir in the pasta and toss with the vegetables to coat. Season with salt and add the reserved pasta water. Simmer for 2-3 minutes.
Add 1/2 cup parmesan and parsley then serve with remaining parmesan on top.
Notes
Can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.