Pasta Primavera - One-Pot

By mariannefeldman

vegetariantimes.com

This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or

Ingredients

• 3 Tbs. olive oil
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. grated lemon zest
• 8 oz. fusilli pasta
• 2 small yellow squash, halved and cut into 1/2-inch-thick slices
• 1 medium orange bell pepper, cut into 1-inch pieces
• 8 oz. small broccoli florets (3 cups)
• 2 cups halved cherry tomatoes
• 8 green onions, thinly sliced (1/2 cup)
• 1/2 cup torn fresh basil leaves
• Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Combine oil, garlic, and lemon zest in small bowl. Set aside.

2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.

Add a comment

I just made this for the second time last night. My two girlfriends and I loved it very much. I added some extra lemon juice and zest and chick peas gave a bit more heft. This tastes good hot , warm or cool. A clear winner for summer time
dining. When eating the next day swirl a bit more olive oil to loosen it up. Give it a try.

This is pretty good, but it didn't re-heat very well. I would make this if I wanted to make a summery meal for a group in a hurry.

i love this recipe it is so so good. i add feta cheese to it and any other veggies i feel like having everything goes with it very well.

I really have to watch my carbohydrate intake. 52 carbs is way too many for a diabetic at one time. Just use less pasta and add another veggie maybe?

This turned out so good. I've read many recipes that require you reserve cooking water to add later but have never used one. It really works out great...gives the recipe the right amount of creaminess! Will definitely make again!

This dish is so delicious. I added the juice from one half lemon, added a bit more olive oil and kosher salt to final mixture. I also topped with Parmesan/Romano cheese and pinenuts. Soooo good.

This was really great. I haven't had a good pasta primavera in a while, so I decided to make my own with this recipe. Wonderful! The only thing I did differently was add some goat cheese to the recipe for a tang, but even without it it's great.

For an even healthier version use whole wheat or whole grain pasta instead of white. Much better for you and has a lighter taste.

Very good! We will make this again.

Heather - 2011-06-07 15:59:00

I also have to add that while on vacation, I made the recent Pasta Primavera recipe out of the recent issue of Cooks Illustrated. It's amazing. You can't view it without buying the issue or subscribing online. The process is very unique, but not too complicated. The whole history of "Pasta Primavera" is interesting, too. It's French! What's interesting about it is learning to make a quick, veggie stock that will you will cook the pasta in. The pasts even toasted, too. It's amazing!!!! I'm sure that this recipe is, too, but I just thought this recipe one to have as an option.

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