One-Pot Pesto Pasta Primavera
One-Pot Pesto Pasta Primavera
Ingredients
For the One-Pot Pasta
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 12 ounces short pasta, such as penne, rotini, or farfalle
- 1 1/2 cups broccoli florets, small
- 1 bell pepper, red, diced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup basil pesto
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 2
Pour in the vegetable broth and bring it to a boil. Add the uncooked short pasta, broccoli florets, diced red bell pepper, salt, and black pepper. Stir everything well to combine.
⏱️ 3 min
- 3
Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min
- 4
Stir in the halved cherry tomatoes and fresh spinach. Continue to cook, uncovered, for 2 to 3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 5
Remove the pot from the heat. Stir in the basil pesto and grated Parmesan cheese until well combined and the sauce is creamy.
⏱️ 2 min
- 6
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Pesto Pasta Primavera
Ingredients
For the One-Pot Pasta
- 1 tablespoon olive oil
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 12 ounces short pasta, such as penne, rotini, or farfalle
- 1 1/2 cups broccoli florets, small
- 1 bell pepper, red, diced
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup basil pesto
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 2
Pour in the vegetable broth and bring it to a boil. Add the uncooked short pasta, broccoli florets, diced red bell pepper, salt, and black pepper. Stir everything well to combine.
⏱️ 3 min - 3
Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min - 4
Stir in the halved cherry tomatoes and fresh spinach. Continue to cook, uncovered, for 2 to 3 minutes, or until the spinach has wilted.
⏱️ 3 min - 5
Remove the pot from the heat. Stir in the basil pesto and grated Parmesan cheese until well combined and the sauce is creamy.
⏱️ 2 min - 6
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 1 min