One-Pot Pasta Primavera

One-pot pasta primavera with spring vegetables, garlic, lemon and Parmesan in a light sauce formed from the pasta cooking liquid.

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Primavera is about fresh vegetables rather than heavy sauce. Cooking the pasta and vegetables together makes this version practical while preserving bright flavour.

Ingredients

• 400 g short pasta
• 2 tbsp olive oil
• 3 garlic cloves (thinly sliced)
• 900 ml vegetable stock (hot)
• 1 courgette (diced)
• 180 g asparagus (cut into 4 cm pieces)
• 120 g frozen peas
• 200 g cherry tomatoes (halved)
• 80 g baby spinach
• 70 g Parmesan (finely grated)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 20 g fresh basil (torn)
• 1 tsp fine salt (or to taste)
• 0.5 tsp black pepper

Step-by-step method

1. Heat the olive oil in a wide deep pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
2. Add the pasta and about 750 ml of the hot stock. Bring to a steady simmer and stir frequently so the pasta does not stick together.
3. After about 5 minutes, add the courgette and asparagus. Continue simmering and stirring, adding more stock whenever the pan looks dry.
4. When the pasta is about 3 minutes from tender, add the peas and cherry tomatoes.
5. Cook until the pasta is al dente and enough liquid remains to form a light sauce rather than a soup.
6. Turn off the heat and fold in the spinach, Parmesan, lemon juice and lemon zest.
7. Rest for 2 minutes, then stir again. The starch and Parmesan should make the sauce lightly creamy.
8. Taste for salt and pepper, scatter with basil and serve immediately with extra Parmesan if desired.