One Skillet Pasta Primavera

Why You’ll Love This Recipe

I love this recipe because I can prepare an entire pasta dinner in one skillet. Cooking everything together keeps cleanup simple while allowing the pasta to soak up plenty of flavor from the broth, garlic, vegetables, and seasonings.

I also like how many colorful vegetables I can include. Zucchini, bell peppers, broccoli, tomatoes, and peas give me a combination of flavors and textures without requiring complicated preparation.

This is also an easy recipe for me to customize throughout the year. I can change the vegetables depending on the season, add extra herbs, make the sauce creamier, or include a protein when I want a more substantial meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta, such as penne, rotini, or farfalle
• Olive oil
• Yellow onion
• Garlic
• Zucchini
• Red bell pepper
• Broccoli florets
• Cherry tomatoes
• Frozen peas
• Vegetable broth
• Italian seasoning
• Salt
• Black pepper
• Red pepper flakes, optional
• Grated Parmesan cheese
• Fresh lemon juice
• Fresh basil
• Fresh parsley, optional

Directions

1. I heat the olive oil in a large, deep skillet over medium heat. I add the chopped onion and cook it for a few minutes until it begins to soften.
2. I add the garlic, zucchini, bell pepper, and broccoli. I sauté the vegetables briefly so they start becoming tender while still keeping some of their texture.
3. I add the uncooked pasta to the skillet along with the vegetable broth, Italian seasoning, salt, black pepper, and optional red pepper flakes.
4. I stir everything together and bring the liquid to a gentle boil. I reduce the heat and let the pasta simmer, stirring regularly so it doesn’t stick to the bottom of the skillet.
5. As the pasta cooks, I check the liquid level. If the skillet becomes too dry before the pasta is tender, I add a small splash of hot broth or water.
6. When the pasta is nearly al dente, I stir in the cherry tomatoes and frozen peas. I continue cooking until the pasta is tender and the vegetables are heated through.
7. I remove the skillet from the heat and stir in the Parmesan cheese and fresh lemon juice. The remaining cooking liquid and Parmesan create a light sauce that coats the pasta and vegetables.
8. I taste the pasta and adjust the salt, black pepper, or lemon juice as needed.
9. I finish the Pasta Primavera with fresh basil, parsley, and extra Parmesan before serving it warm.

Servings and Timing

I usually make this One Skillet Pasta Primavera as approximately 4 servings. It works especially well for a quick weeknight dinner because I can have the entire meal ready in around 30 minutes.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: approximately 30 minutes
• Servings: 4

Variations

When I want a creamier Pasta Primavera, I stir in a splash of heavy cream or a spoonful of cream cheese near the end of cooking. I can also add extra Parmesan for a richer sauce.

For additional protein, I like adding chickpeas, white beans, or cooked lentils. When I don’t need the dish to remain vegetarian, I can also add cooked chicken or shrimp.

I regularly change the vegetables based on what I have available. Asparagus, mushrooms, yellow squash, spinach, green beans, carrots, and corn all work well. I add delicate vegetables toward the end so they don’t become overcooked.

When I want a vegan version, I replace Parmesan with my preferred dairy-free Parmesan or nutritional yeast. I also make sure the pasta and vegetable broth I use contain no animal-derived ingredients.

For extra heat, I increase the red pepper flakes or add a finely chopped chili. When I want brighter flavors instead, I add extra lemon zest and fresh basil before serving.

Storage/Reheating

I store leftover One Skillet Pasta Primavera in an airtight container in the refrigerator for up to 3–4 days. I let the pasta cool before refrigerating it and keep any extra fresh herbs separate when possible.

To reheat the pasta on the stovetop, I place it in a skillet over medium-low heat with a splash of vegetable broth or water. I stir occasionally until everything is heated through. Adding a little liquid helps loosen the sauce because the pasta continues absorbing moisture while it sits in the refrigerator.

For an individual portion, I can use the microwave. I add a small splash of water or broth, cover the pasta loosely, and heat it until warm, stirring partway through.

After reheating, I like adding fresh Parmesan, basil, black pepper, or a squeeze of lemon to brighten the flavors again.

FAQs

Can I really cook the pasta directly in the skillet?

Yes. I cook the uncooked pasta directly with the vegetables and broth. As the pasta cooks, it releases starch into the liquid, which helps me create a light sauce without boiling the pasta separately.

How do I keep One Skillet Pasta Primavera from becoming dry?

I keep an eye on the liquid while the pasta cooks and add a small amount of hot broth or water whenever necessary. Different pasta shapes absorb different amounts of liquid, so I adjust as I cook rather than letting the skillet become completely dry.

What vegetables work best for Pasta Primavera?

I like using zucchini, bell peppers, broccoli, peas, and cherry tomatoes, but I can easily substitute asparagus, mushrooms, spinach, carrots, green beans, or yellow squash. I try to combine vegetables with different colors and textures for the best result.

Can I make One Skillet Pasta Primavera vegan?

Yes. I use vegetable broth and replace the Parmesan with nutritional yeast or my favorite plant-based Parmesan. I also check the pasta ingredients to make sure they fit my preferred vegan diet.

Can I prepare this pasta ahead of time?

I can make it ahead and refrigerate it, but I prefer serving it freshly cooked because the pasta continues absorbing the sauce as it sits. When I do prepare it in advance, I slightly undercook the pasta and add a splash of broth while reheating to restore some moisture.

Conclusion

This One Skillet Pasta Primavera is a simple meal I love making when I want a colorful combination of pasta and vegetables without spending too much time cooking or cleaning up. Everything comes together in one skillet, and the Parmesan, lemon, garlic, and fresh herbs give the finished pasta plenty of flavor without requiring a heavy sauce.

One Skillet Pasta Primavera

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A colorful one-skillet pasta loaded with tender vegetables and finished with Parmesan, fresh herbs, and bright lemon. Everything cooks together for an easy vegetarian dinner with minimal cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: One Skillet
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 12 oz short pasta, such as penne, rotini, or farfalle
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 2 cups broccoli florets
• 1 1/2 cups cherry tomatoes, halved
• 1 cup frozen peas
• 4 cups vegetable broth, plus more as needed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon red pepper flakes, optional
• 3/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh basil, chopped or torn
• 2 tablespoons fresh parsley, chopped, optional

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Instructions

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook for a few minutes until it begins to soften.
2. Add the garlic, zucchini, bell pepper, and broccoli. Sauté briefly until the vegetables begin to soften while retaining some texture.
3. Add the uncooked pasta, vegetable broth, Italian seasoning, salt, black pepper, and optional red pepper flakes to the skillet.
4. Stir well and bring the liquid to a gentle boil. Reduce the heat and simmer, stirring regularly to prevent the pasta from sticking.
5. Check the liquid level as the pasta cooks. If the skillet becomes too dry before the pasta is tender, add a small splash of hot vegetable broth or water.
6. When the pasta is nearly al dente, stir in the cherry tomatoes and frozen peas. Continue cooking until the pasta is tender and the vegetables are heated through.
7. Remove the skillet from the heat and stir in the Parmesan cheese and fresh lemon juice. Stir until the remaining cooking liquid and Parmesan form a light sauce that coats the pasta and vegetables.
8. Taste and adjust the salt, black pepper, or lemon juice as needed.
9. Finish with fresh basil, optional parsley, and extra Parmesan. Serve warm.

Notes

• For a creamier sauce, stir in a splash of heavy cream, a spoonful of cream cheese, or additional Parmesan near the end of cooking.
• Add chickpeas, white beans, or cooked lentils for extra vegetarian protein.
• Asparagus, mushrooms, yellow squash, spinach, green beans, carrots, and corn can be substituted for or added to the vegetables.
• Add delicate or quick-cooking vegetables toward the end to prevent overcooking.
• For a vegan version, replace Parmesan with dairy-free Parmesan or nutritional yeast and verify that the pasta and vegetable broth contain no animal-derived ingredients.
• For extra heat, increase the red pepper flakes or add finely chopped fresh chili. For brighter flavor, add lemon zest and additional fresh basil.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat with a splash of vegetable broth or water to loosen the sauce, then finish with fresh Parmesan, basil, black pepper, or lemon juice.

Nutrition

• Serving Size: 1 serving
• Calories: 570 kcal
• Sugar: 10 g
• Sodium: 920 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 84 g
• Fiber: 9 g
• Protein: 23 g
• Cholesterol: 18 mg