One-Pot Pasta Primavera

[[ recipeID=recipe-8kh1yfp8c, title=One-Pot Pasta Primavera ]]

One-Pot Pasta Primavera



  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins


  • 2 cloves of garlic, finely chopped 
  • 50 g unsalted butter
  • 1 medium onion, finely chopped
  • 250 G tagliatelle (or the pasta you prefer)
  • 4 cups hot water
  • 6 asparagus spears, trimmed and cut into pieces 
  • ½ courgette, cut into pieces 
  • 1 cup cup julienned carrots
  • ¾ cup pepper, cut into pieces 
  • 1 ¼ cups broccolini, trimmed and cut into pieces
  • ½ cup sugar snap peas, strings removed and cut in two
  • 10 cherry tomatoes, halved
  • Grated lemon zest, from 1 lemon
  • ¾ cup grated Parmesan cheese, plus more for serving
  • Fresh basil
  • You will also need...

    • 1 large casserole, approximately 4 litres 


    1. Melt 20g butter in a large casserole over medium-high heat. Add the onions and sauté until softened, add garlic and continue to cook for another minute. 
    2. Add the pasta, water and a pinch of salt, bring to a boil over high heat. Reduce the heat back to medium and cook until the pasta is al-dente, about 6 minutes. Stir the pasta occasionally to avoid the pasta sticking to the casserole.
    1. Add the asparagus, courgette, carrots, pepper, broccolini and sugar snaps. Stir and cook until the vegetables are tender, but still crispy, about 2 minutes.
    2. Stir in the tomatoes, Parmesan cheese, 30g butter and grated lemon, until melted. 
    3. Serve in bowls garnished with freshly ground pepper, basil and Parmesan cheese.