One-Pot Pasta Primavera Recipe – Penne, Zucchini & Bell Peppers

Last Updated on 6 months ago by Neha Deshmukh

One-Pot Pasta Primavera Recipe – Penne, Zucchini & Bell Peppers

Hey everyone! I’m so excited to share this incredibly easy and vibrant One-Pot Pasta Primavera with you. Honestly, sometimes the simplest meals are the best, and this one is a total lifesaver on busy weeknights. It’s packed with fresh veggies, comes together in under 20 minutes, and tastes absolutely delicious. I first made this when my kids were having a particularly fussy evening, and it was a huge hit – even the picky eaters! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This pasta primavera is a winner for so many reasons! It’s quick, easy, and requires minimal cleanup (hello, one pot!). The combination of tender pasta, crisp-tender vegetables, and a flavorful tomato-basil sauce is just chef’s kiss. Plus, it’s a fantastic way to get your daily dose of veggies. It’s light yet satisfying, making it perfect for a weeknight dinner or a light lunch.

Ingredients

Here’s what you’ll need to make this delightful pasta primavera:

• 6 oz Barilla Pronto Pasta Penne
• 1 cup water (about 240ml)
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, chopped
• 1 cup orange bell pepper, chopped
• 1 whole zucchini, chopped
• 1 whole yellow squash, chopped
• ½ teaspoon salt (or to taste)
• 1 cup Barilla Tomato & Basil sauce
• 3-4 tablespoons Parmesan cheese, grated

Ingredient Notes

Let’s talk ingredients! Using Barilla Pronto Pasta Penne is a game-changer here. It cooks in just 10 minutes – no pre-boiling needed! It really cuts down on cooking time and washing up.

The Barilla Tomato & Basil sauce is a personal favorite. It has a lovely, fresh flavor that complements the vegetables beautifully. You could use any tomato pasta sauce you like, but this one really elevates the dish.

And of course, the vegetables! Feel free to use whatever seasonal veggies you have on hand. Freshness is key here, so try to use the best quality produce you can find. I love the color and sweetness the bell peppers bring, but don’t be afraid to experiment.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large pot, combine the Barilla Pronto Pasta Penne and water. Bring to a boil over medium heat.
2. Once boiling, cook for 2 minutes. Then, add the chopped zucchini and yellow squash to the pot. Continue cooking for another 5 minutes.
3. Now, toss in the chopped red, orange, and green bell peppers. Cook for an additional 3 minutes, or until the pasta is al dente and the vegetables are crisp-tender.
4. Stir in the Barilla Tomato & Basil sauce and grated Parmesan cheese. Heat through for about 1 minute, stirring constantly, until everything is well combined and the cheese is melted and gooey.
5. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! The Pronto Pasta cooks quickly, so keep a close eye on it. You want it to be al dente – slightly firm to the bite.
• If the sauce seems too thick, add a splash of pasta water to loosen it up.
• A pinch of red pepper flakes adds a lovely little kick!
• For extra flavor, sauté a clove of minced garlic in a little olive oil before adding the vegetables.

Variations

This recipe is super versatile! Here are a few ideas to customize it to your liking:

• Quick Weeknight Meal: Use pre-chopped vegetables to save even more time.
• Vegetarian: This recipe is already vegetarian-friendly!
• Gluten-Free Option: Simply substitute the Barilla Penne with your favorite gluten-free pasta.
• Spice Level: Add a pinch (or more!) of red pepper flakes for a little heat. My husband loves it with a generous sprinkle.
• Vegetable Swaps: Broccoli florets, peas, spinach, or mushrooms would all be delicious additions. My friend, Priya, always adds a handful of spinach at the very end.

Serving Suggestions

This pasta primavera is fantastic on its own, but here are a few ideas for serving it:

• Serve with a side of crusty bread for soaking up the delicious sauce.
• A simple green salad complements the pasta beautifully.
• A sprinkle of extra Parmesan cheese never hurts!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or sauce to rehydrate the pasta.

FAQs

Let’s answer some common questions:

Can I use different types of pasta in this recipe?
Absolutely! While I love the convenience of Barilla Pronto Pasta, you can use any short pasta shape you prefer, like rotini, fusilli, or farfalle. Just adjust the cooking time according to the package instructions.

Can this be made ahead of time?
It’s best enjoyed fresh, but you can prep the vegetables ahead of time. Chop them and store them in an airtight container in the refrigerator until ready to use.

What vegetables can I substitute?
Feel free to get creative! Broccoli, carrots, peas, mushrooms, or asparagus would all work well.

How can I adjust the sauce consistency?
If the sauce is too thick, add a splash of pasta water. If it’s too thin, simmer for a few minutes longer to allow it to reduce.

Is this recipe suitable for meal prepping?
It’s okay for meal prepping, but the pasta might absorb some of the sauce upon reheating. Adding a little extra sauce when storing can help with this.

Enjoy this One-Pot Pasta Primavera! I hope it becomes a new favorite in your household. Let me know in the comments what variations you try!