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.
INVENTORY LIST
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
HIGH HEAT SEAR
Cook penne in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water before draining.
HIGH HEAT SEAR
In the same pot, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
HIGH HEAT SEAR
Add broccoli, zucchini, and bell pepper. Cook for 5 minutes until tender-crisp.
THE MACRO PREP
Add cherry tomatoes, Italian seasoning, and red pepper flakes. Cook 2 more minutes.
STEP 5
Pour in heavy cream and 1/2 cup reserved pasta water. Stir and let simmer for 2 minutes.
STEP 6
Return pasta to the pot. Add Parmesan and toss everything together. Add more pasta water if needed for consistency.
STEP 7
Season with salt and pepper. Divide into 5 containers and garnish with fresh basil.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
POSTPARTUM RECOVERY MEAL PLAN ›GROCERY LIST
servings
- 1 lb penne pasta
- 2 cups broccoli florets
- 1 large zucchini, halved and sliced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish