One-Pot Pasta Primavera

Eat the rainbow– it’s one of the simplest ways to relay the importance of eating a variety of foods (especially colorful veggies and fruits!) to kids– but how many of us grown ups are forgetting to? Adding more color to your food is one awesome way to add more nutrients (and flavor!) without taking anything away.

This simple one-pot spring pasta primavera recipe is bright, colorful, kid-friendly and super easy to make. Ok, you do need to cook the pasta separately, but the rest is all done in one big pot! Customize it to your taste (it’s easy to make it #glutenfree and #dairyfree if you so choose) and enjoy the rainbow!

One Pot Pasta Primavera
Serves 4

Ingredients:

• 1 12-oz package pasta of choice (we like farfalle- use GF as needed)- reserve 1 cup cooking water
• 2 tbsp olive oil
• 1 small onion, diced small
• 1 small bell pepper, diced
• 1 small zucchini, diced small
• 1 small yellow squash, diced small
• 1 bunch asparagus, chopped
• 2 tsp italian seasoning
• 3-4 large cloves garlic
• juice and zest of 1/2 lemon (more if desired)
• 1/2 cup pasta cooking water (more as needed)
• 4 tbsp chopped parsley, divided
• pinch red pepper flakes
• 1/2 cup parmesan cheese, more to top
• 2 tbsp butter (optional)
• sea salt as needed

Directions:

1. Cook pasta in heavily salted water according to package directions. Reserve 1 cup pasta water. Drain and set aside.
2. Heat oil over medium heat. Add onion and pepper and sautee until beginning to turn translucent.
3. Add zucchini and squash and cook until starting to soften. Stir in garlic, asparagus and Italian seasoning.
4. Cook until asparagus is beginning to soften. Use lemon juice to deglaze pan. Stir in pasta and 1/4 cup cooking water.
5. Season generously with salt and stir in 3 tbsp parsley and lemon zest. Let cook another 2 minutes to allow flavors to meld.
6. Stir in parmesan and butter if using. Add more pasta waster if needed.
7. Taste for seasoning, adding more lemon juice or parmesan if desired. Serve with remaining parsley and sliced chicken on top.

One-Pot Pasta Primavera

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• Author: Kristin Dovbniak
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x

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Ingredients

Scale 1x2x3x

• 1 12-oz package pasta of choice (we like farfalle- use GF as needed)- reserve 1 cup cooking water
• 2 tbsp olive oil
• 1 small onion, diced small
• 1 small bell pepper, diced 
• 1 small zucchini, diced small
• 1 small yellow squash, diced small
• 1 bunch asparagus, chopped
• 2 tsp italian seasoning
• 3–4 large cloves garlic
• juice and zest of 1/2 lemon (more if desired)
• 1/2 cup pasta cooking water (more as needed)
• 4 tbsp chopped parsley, divided
• pinch red pepper flakes 
• 1/2 cup parmesan cheese, more to top
• 2 tbsp butter (optional) 
• sea salt as needed 

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Instructions

1. Cook pasta in heavily salted water according to package directions. Reserve 1 cup pasta water. Drain and set aside. 
2. Heat oil over medium heat. Add onion and pepper and sautee until beginning to turn translucent. 
3. Add zucchini and squash and cook until starting to soften. Stir in garlic, asparagus and Italian seasoning. 
4. Cook until asparagus is beginning to soften. Use lemon juice to deglaze pan. Stir in pasta and 1/4 cup cooking water. 
5. Season generously with salt and stir in 3 tbsp parsley and lemon zest. Let cook another 2 minutes to allow flavors to meld. 
6. Stir in parmesan and butter if using. Add more pasta waster if needed.
7. Taste for seasoning, adding more lemon juice or parmesan if desired. Serve with remaining parsley and sliced chicken on top. 

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Notes

Make it gluten-free by using gluten-free pasta.