I love one pot meals! How can you not? To make this easy Pasta Primavera, just toss everything in the pot, let it boil while tossing around the ingredients, and in about 15 minutes, you’ll have perfectly cooked pasta and veggies.
I’m not gonna lie, I was a little nervous at first when making this recipe, but I have successfully cooked Macaroni and Cheese in my Instant Pot as a one-pot method, so I used the same concept, and applied it to this Pasta Primavera. Yum!
So this recipe came to me when we came back from Florida last week, and I realized that I needed to make dinner and I had an empty fridge. As I scavenged my kitchen for ingredients, I found some; veggie broth, pasta, parmesan cheese, roasted red pepper, broccoli, green beans, snap peas and a leek. I also found some prepared pesto in the fridge, but when I opened it, it was moldy… so my One-Pot Pasta Pesto Primavera just turned into One-Pot Pasta Primavera. I didn’t get too many photos of the meal since it was so impromptu.. oops!
One pot pasta! My Italian grandmother would be shaking her head, but let me tell you… the pasta came out perfectly al dente, and the veggies were nice and tender.
So delicious, and so super easy to make. I will definitely be adding this to my weekly rotation. This recipe is also included in both my Traditional February Meal Plan and Vegetarian February Meal Plan on Etsy. (Available February 25.)
One-Pot Pasta Primavera
1 tbsp each; butter and olive oil
1 large leek, halved and thinly sliced
2 tbsp garlic
1 cup snap peas
1 crown broccoli, cut into florets
1/2 cup green beans, cut in half
2 jarred roasted red peppers, sliced
1 1/2 cups water
1, 32 oz chicken stock
1/2 cup parmesan cheese, finely grated
1/2 stick butter
1 lb cavatelli pasta
parmesan cheese, finely grated, to serve
In a large deep pan, over medium-high heat, heat 1 tbsp each butter and olive oil until shimmering. Add leeks and cook 5 minutes, stirring constantly. Add garlic and cook 30 seconds or until fragrant.
Add pasta to pan and stir. Add water and broth to pan and stir to completely cover pasta with liquid. Turn heat to high, cover and let boil for 10 minutes, stirring every 2 minutes. Remove lid and add broccoli, snap peas and green beans to pan and use tongs to toss with pasta to combine. Let cook 5 more minutes.
Turn off heat and stir in roasted red peppers, parmesan cheese and 1/2 stick butter. Toss to combine.
Serve, with a squeeze of lemon over the top, some parmesan cheese and a pinch of red pepper flakes if desired.
Click the link below for a free PDF version of this recipe to print and add to your collection: