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One Pot Pasta Primavera Recipe

You're going to love the ease of this one-pot recipe. Every step is done right in your Dutch Oven — from sautéing the shallots, to boiling the pasta, cooking the veggies and making the creamy, lemony sauce.

Shhhhh! The secret in this recipe is the starchy pasta water. It's a trick Italian cooks have longed used, and it's the key to virtually every pasta recipe you make.

• 6 tablespoons room temperature butter, divided
• 2 cloves of garlic, minced
• 2½ teaspoons of kosher salt, divided
• Finely grated zest from 1 lemon (about a tablespoon)
• 1 medium shallot, minced
• 12 ounces penne pasta
• 4 cups hot water

The vegetables listed below are only a guide — just try to use the freshest vegetables available when you're shopping (or better yet, picked straight from your garden)!

• 1 cup broccoli florets
• 1 small yellow squash, diced
• ½-cup green beans, cut in half
• ½-cup fresh or frozen peas
• 10 cherry tomatoes, cut in half
• ¾-cup freshly grated Parmesan cheese, plus more for serving
• 3 tablespoons chopped fresh basil leaves
• Red pepper flakes, to taste

1. Make garlic-lemon butter. Mash garlic and ½-teaspoon of salt together to make a paste. Transfer to small bowl, add 4 tablespoons of butter and the lemon zest and mash until combined. Set aside.
2. Melt remaining 2 tablespoons of butter in a Dutch oven over medium-high heat. Add shallot and sauté until softened, about 2-3 minutes.
3. Add uncooked pasta, hot water and 2 teaspoons salt. Turn heat to high, cover and bring to boil. Reduce heat to medium, uncover and cook until past is "al dente," about 8 minutes, stirring occasionally.
4. Add vegetables (except for tomatoes). Stir and cook uncovered until they are crisp/ tender and the cooking liquid reduces to a starchy sauce, about 2 minutes.
5. Stir in the tomatoes, Parmesan cheese and garlic-lemon butter. As the cheese and garlic-lemon butter melt, the cooking liquid should reduce to a silky, buttery sauce.
6. Serve in bowls, add fresh basil, red pepper flakes and extra Parmesan cheese, to taste.