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Friday Friendly One-Pot Pasta Primavera

Friday Friendly One-Pot Pasta Primavera

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4


  • 12 oz of your favorite pasta (spaghetti or fettuccine works wonders)
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced into thin strips
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup sun-dried tomatoes, chopped
  • 3 cups vegetable broth
  • 1 teaspoon dried Italian herbs
  • Salt and pepper, to taste
  • 1/2 cup heavy cream (or a dairy-free alternative)
  • 1/2 cup grated Parmesan cheese (optional for my vegan pals)
  • Fresh basil leaves for garnish


  1. Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent.
  2. Toss in the bell pepper, zucchini, and yellow squash. Stir for about 3-4 minutes until they’re slightly softened.
  3. Pour in the vegetable broth and bring to a simmer. Add the pasta, cherry tomatoes, sun-dried tomatoes, and Italian herbs—season with salt and pepper to your liking.
  4. Let the mixture come to a boil, then reduce heat to a simmer. Cover and let it cook for about 10 minutes, or until the pasta is al dente.
  5. Remove the lid and pour in the heavy cream, stirring well to combine. Let it cook for another 5 minutes until the sauce thickens.
  6. If you’re not dairy-free, sprinkle in the Parmesan cheese and stir until it’s melted and glorious.
  7. Turn off the heat, and let the pasta sit for a couple of minutes to absorb all the flavors.
  8. Serve hot, garnished with fresh basil leaves. A glass of chilled white wine is a welcome companion to this dish!

There you have it, folks—a vibrant, veggie-packed dinner that brings comfort without the fuss. It’s a hug in a bowl, and precisely what Friday nights call for. Dig in and enjoy your well-deserved weekend!