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One-Pan Pasta Primavera

Creamy vegetarian pasta loaded with seasonal vegetables, all cooked in one pan. A comforting dinner prep that is ready in 25 minutes.

PROTEIN 16g
CALORIES 410
P:E RATIO 3.9
TIME 25m
YIELD 5
Creamy penne pasta primavera with colorful broccoli, zucchini, red peppers, and cherry tomatoes in a large pan, topped with Parmesan and basil
P:E 3.9
ELITE DENSITY

INVENTORY LIST

ORIGINAL VEGAN SWAP
1 lb penne pasta CARB BASE
2 cups broccoli florets HIGH FIBER
1 large zucchini, halved and sliced HIGH FIBER
1 red bell pepper, diced FLAVOR
1 cup cherry tomatoes, halved PRODUCE
3 cloves garlic, minced FLAVOR
2 tbsp olive oil FLAVOR
1 cup heavy cream (or half-and-half) DAIRY
1/2 cup grated Parmesan cheese DAIRY
1 tsp Italian seasoning FLAVOR
1/2 tsp red pepper flakes FLAVOR
Salt and pepper to taste FLAVOR
Fresh basil for garnish FLAVOR

MEAL PREP LOGISTICS

  • Storage: Store in airtight containers for up to 4 days. Pasta absorbs sauce overnight, so add a splash of water when reheating.
  • Batching: Reserve that pasta water — the starch is liquid gold for making creamy sauces.
  • Reheat: Microwave for 2 minutes, adding a tablespoon of water to restore creaminess.

EXECUTION STEPS

01

HIGH HEAT SEAR

Cook penne in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water before draining.

02

HIGH HEAT SEAR

In the same pot, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.

03

HIGH HEAT SEAR

Add broccoli, zucchini, and bell pepper. Cook for 5 minutes until tender-crisp.

04

THE MACRO PREP

Add cherry tomatoes, Italian seasoning, and red pepper flakes. Cook 2 more minutes.

05

STEP 5

Pour in heavy cream and 1/2 cup reserved pasta water. Stir and let simmer for 2 minutes.

06

STEP 6

Return pasta to the pot. Add Parmesan and toss everything together. Add more pasta water if needed for consistency.

07

STEP 7

Season with salt and pepper. Divide into 5 containers and garnish with fresh basil.

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