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)

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.

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.

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.

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.

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.

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.