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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.

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

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

Find it online: https://thefamilycooking.com/one-skillet-pasta-primavera/