Name: Pasta Primavera – One Pot Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Vegetables; 1 cup broccoli florets; 1 cup julienned carrots; 1 cup snap peas (or frozen peas); 1 zucchini (sliced into half-moons); 1 red bell pepper (thinly sliced); For the Pasta; 12 oz pasta (spaghetti, linguine, or penne; gluten-free OK); For the Garlic Olive Oil Sauce; 3 tbsp olive oil; 4 garlic cloves (minced); 1/2 tsp red chili flakes (optional); Juice + zest of 1 lemon; Salt & pepper (to taste); Garnish; Fresh parsley or basil (chopped); Vegan Parmesan or regular Parmesan (if not vegan); A drizzle of olive oil (optional); Bold tip: Use seasonal vegetables to swap in asparagus (cherry tomatoes, or mushrooms if you like.)

Bright, veggie-packed, and totally weeknight-friendly — this Pasta Primavera – One Pot Recipe gives you vibrant vegetables, garlicky lemon oil, and pasta all cooked in one pan so you spend more time eating and less time doing dishes. Sound good? Thought so. 🙂

Table of Contents

Why one-pot pasta? (Short answer: less fuss, same flavor)

I love a dish that looks like effort but feels like cheating. One-pot pasta keeps everything simple: less cleanup, fewer steps, and still that fresh, springtime flavor. Bold fact: you get perfectly cooked pasta and crisp-tender vegetables using the same pot if you time things right. Who doesn’t want dinner ready in 30 minutes with one pan to wash?

Recipe Snapshot (Quick facts)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Estimated calories per serving: 400 kcal
Flavor profile: light, lemony, garlicky, slightly spicy if you add chili flakes

Ingredients (serves 4) — keep these handy

For the Vegetables

1 cup broccoli florets
1 cup julienned carrots
1 cup snap peas (or frozen peas)
1 zucchini, sliced into half-moons
1 red bell pepper, thinly sliced

For the Pasta

12 oz pasta (spaghetti, linguine, or penne; gluten-free OK)

For the Garlic Olive Oil Sauce

3 tbsp olive oil
4 garlic cloves, minced
1/2 tsp red chili flakes (optional)
Juice + zest of 1 lemon
Salt & pepper, to taste

Garnish

Fresh parsley or basil, chopped
Vegan Parmesan or regular Parmesan (if not vegan)
A drizzle of olive oil (optional)

Bold tip: Use seasonal vegetables to swap in asparagus, cherry tomatoes, or mushrooms if you like.

Equipment (yes, you really only need one pot)

Large, deep skillet or wide heavy-bottomed pot (at least 5–6 quarts) — this will be your one pot.
Wooden spoon or tongs for tossing.
Vegetable peeler and sharp knife.
Measuring spoons and cups.

FYI: an immersion blender is optional only if you want to puree part of the mix for a creamier sauce, but you don’t need it. IMO, skip extra gadgets unless you love them. 😉

Step-by-step: One-pot method (follow these and win dinner)

1. Prep the veggies

Chop everything uniformly so the pieces cook evenly. Put a large pot of salted water on to boil while you prep; the hot water will help keep timing tight.

2. Blanch the quick-cooking veggies

When the water boils, add broccoli, carrots, and snap peas for 2–3 minutes. Scoop them out with a slotted spoon and set aside. Don’t overcook; aim for crisp-tender.

3. Cook the pasta

In the same pot of boiling water, cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water before draining. Drizzle the drained pasta with a splash of olive oil so it won’t stick while you finish the sauce.

4. Make the garlic olive oil sauce (in the same pot — yes, really)

Return the pot to medium heat (or use a large wide skillet and do everything in it). Heat 3 tbsp olive oil, add minced garlic, and sauté 30 seconds until fragrant. Add red chili flakes if you want a little heat.

5. Toss everything together

Add the blanched vegetables, sliced zucchini, and red bell pepper to the pot. Toss briefly so the zucchini cooks slightly but stays vibrant. Stir in the lemon juice and zest, then add the drained pasta. Toss everything together, adding reserved pasta water one tablespoon at a time until the sauce lightly coats the pasta.

6. Finish & serve

Season with salt and pepper and stir in parsley or basil. Serve hot with vegan Parmesan and a drizzle of olive oil if you fancy. Eat immediately.

Bold technique: Reserve pasta water — that starchy magic binds the sauce and makes the dish silky without cream.

Timing & Texture — get it right every time

Blanching: 2–3 minutes keeps veggies crisp-tender and colorful.
Pasta: cook to al dente per package; it will finish in the sauce slightly.
Zucchini & bell pepper: add near the end to avoid soggy vegetables.
Pasta water: add 1 tbsp at a time to control sauciness.

Ever wondered why restaurant pasta tastes glossy? The secret lies in that starchy pasta water. Use it wisely.

15 Easy Vegan Dump & Go Crockpot / Slow-Cooker Dinners

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Variations & swaps (flex this recipe however you like)

Protein boost: toss in cooked chickpeas, white beans, or pan-seared tofu.
Creamy twist: stir in 2 tbsp vegan butter or 1/4 cup oat cream.
Herb swap: basil works great; try tarragon for a twist.
Vegan to vegetarian: top with shaved Parmesan or ricotta if you aren’t vegan.

Serving ideas & pairings

Serve with crusty bread or garlic bread for soaking up the lemony oil.
Add a simple green salad (arugula, lemon vinaigrette) for freshness.
For an easy weeknight wine pairing, choose a crisp Pinot Grigio or a light Sauvignon Blanc.

Storage & reheating (because life leftovers exist)

Fridge: store in an airtight container for 3–4 days.
Freeze: I don’t recommend freezing cooked pasta; it softens. Freeze only if you must, and expect a softer texture.
Reheat: warm gently on the stove with a splash of water or broth to rehydrate. Microwave works too — add 1 tbsp water and heat in short bursts, stirring.

Nutrition (per serving — approximate)

Calories: 400 kcal
Fat: 12 g (Saturated 2 g)
Carbohydrates: 60 g
Fiber: 6 g
Protein: 10 g
Sugar: 6 g
Sodium: ~150 mg

Bold note: These numbers assume no heavy toppings. Add vegan Parmesan or extra oil and count accordingly.

Some Problem (real talk)

Pasta too saucy? Let it sit off heat for a minute; the pasta absorbs liquid.
Pasta sticky? Toss with a drizzle of olive oil right after draining.
Veggies mushy? Next time, shorten blanch time and add zucchini later.

Comparison: One-pot vs. traditional multi-step Pasta Primavera

Time & cleanup: One-pot wins hands down — fewer pans, less fuss.
Texture control: Traditional method gives you more control over each element. One-pot trades a tiny bit of precision for speed.
Flavor: Both taste great. One-pot uses the pasta water trick to achieve silkiness without extra cream.

Quick take: If you want fast and lovely, go one-pot. If you want to impress someone with perfectly roasted veg, do the multi-step method. I switch between both depending on how dramatic I feel.

Final tips from my kitchen (because I’ve burned carrots before)

Cut veggies uniformly for even cooking.
Preheat your pot and oil — garlic cooks fast and burns faster; keep it moving.
Taste as you go — salt and lemon make a huge difference.

You’ve got this. Make a double batch of vegetables next time and toss them in salads or omelets. This recipe feels fancy but behaves like comfort food. Make it on a busy weeknight, serve it to guests, or pack it for lunch. Either way, you’ll get bright veggies, silky pasta, and zero regret.