One-Pot Pasta Primavera [ 30 min ]
This One-Pot Pasta Primavera is a celebration of fresh, vibrant vegetables combined in a deliciously easy-to-make dish. The colorful medley of zucchini, bell peppers, and cherry tomatoes brings a burst of seasonal flavor to your dinner table. Perfect for a quick weeknight meal or a healthy lunch option, this pasta is cooked in one pot, making cleanup a breeze. It's a delightful and nutritious way to incorporate more vegetables into your diet, with a comforting Italian twist.
Ingrédients
- 2 large zucchini, chopped
- 1 red red bell pepper, diced
- 1 yellow yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 3 cups vegetable broth
- 1/2 pound pasta (penne or farfalle)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt and and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the red and yellow bell peppers, zucchini, cherry tomatoes, dried oregano, and dried basil. Cook for 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta, reduce the heat to a simmer, and cook according to the package instructions, stirring occasionally.
- Once the pasta is al dente, season with salt, black pepper, and red pepper flakes.
- Stir in the grated Parmesan cheese and fresh parsley.
- Serve immediately, garnished with extra Parmesan if desired.
Nutrition
Serving: 100gCalories: 360kcalCarbohydrates: 54gProtéines: 12gFat: 10gSucre: 7g
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