One-Pot Pasta Primavera
- 12 ounces penne pasta
- 3 1/2 cups hot water or vegetable stock
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 cups broccoli florets (7 1/2 ounces)
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 8 ounces asparagus (trimmed and chopped into 1 to 2-inch pieces)
- 1 pint cherry tomatoes, sliced in half
- 3 tablespoons butter
- 3/4 cup grated Parmesan, plus extra for serving
- 1/4 cup chopped basil for garnish, optional
- Start the pasta—Place pasta in bottom of Dutch oven, add water or stock, garlic, salt, and pepper. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook, stirring occasionally, for 5 to 6 minutes.
- Add the veggies—Stir in broccoli, zucchini, squash, and asparagus. Cover pot and return to boil for 3 to 4 minutes. Uncover and stir in tomatoes and butter. (If mixture looks dry, stir in another 1/2 cup of water or stock.) Continue cooking, stirring frequently, until pasta is tender and liquid is almost evaporated, about 3 to 4 minutes.
- Finish and serve—Remove pot from heat and stir in Parmesan until evenly distributed. Add additional salt and pepper to taste, if needed. Divide pasta between four plates and sprinkle with Parmesan and basil, if using.
Our pasta is endlessly versatile, so you never have to make it the same way twice. Toss in fresh mushrooms, peas, bell pepper, green beans—get creative experimenting with mixing and matching flavors.
Our GreenPan Nonstick Ceramic Casserole easily releases cheesy pasta primavera. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.