After a delightful week filled with perfectly cooked pasta and rich olive oil, I've been inspired to share this one-pot pasta primavera featuring fresh summer vegetables and ricotta.

Imagine indulging in this culinary experience akin to enjoying the flavors of Italy—my partner and I certainly did during our time in Capri and Rome.

one pot pasta primavera assembled

As I fly home, I feel a slight urge to detox, but I’m excited to recreate some of the delicious dishes I experienced on my trip.

This recipe is refreshingly unconventional, reflecting a carefree Italian vibe. Its quick cooking time means you can spend more time relaxing outdoors with a refreshing drink. Initially skeptical about one-pot pasta dishes that don’t require draining, I decided to give this a shot and was blown away by how flavorful it turned out.

cooking one pot pasta primavera

This recipe is incredibly flexible, allowing for various vegetables based on what you have available. Frozen vegetables work perfectly here—there’s no need to defrost them beforehand. Just remember, different veggies cook at different rates. Harder vegetables like broccoli and eggplant need longer to soften, while softer ones like tomatoes and peas are best added just a few minutes before serving to maintain their shape.

camille styles cooking pasta primaveraone pot pasta primavera

This dish epitomizes summer cooking—bright, zesty, and surprisingly simple yet delicious.

Check out the recipe below!

Description

This is the ideal summer pasta dish!

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 12-ounce box orecchiette (or another short pasta)
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 2 cups broccolini, trimmed and cut into 1″ pieces
  • 1 cup frozen peas
  • 1 cup halved grape or cherry tomatoes
  • 1/2 cup whole ricotta
  • Zest and juice of 1 lemon
  • 1 tablespoon butter
  • For serving: parmesan, chopped basil, flaky salt, freshly ground black pepper

Instructions

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté garlic until golden, about one minute.
  2. Add 4 cups of hot water, kosher salt, and orecchiette. Cook until nearly al dente (approximately 10 minutes), stirring frequently and adding water as needed.
  3. Incorporate asparagus, broccolini, and frozen peas. Stir for about three minutes until the vegetables begin to soften.
  4. Mix in tomatoes, ricotta, lemon zest and juice, and butter. Stir until the pasta is coated in sauce, and tomatoes soften slightly, about 1-2 minutes.
  5. Serve in bowls, topped with parmesan and basil. Season with salt and pepper to taste!

Comments (13)

  1. Zach Ortiz says: June 19, 2019 at 11:26 pm

    orecchiette is the correct spelling ?

    Reply
  2. Anne says: June 12, 2020 at 10:45 am

    One pot? Count me in!

    Reply
  3. Aimee Taublieb says: June 17, 2020 at 2:21 pm

    Do you strain the pasta and veggies between steps 3 and 4?

    Reply
  4. Elle says: July 1, 2020 at 5:00 pm

    This is my go-to weeknight meal—easy and tasty!

    Reply
  5. CeeCee says: July 26, 2020 at 8:12 am

    I can’t wait to try this with a dash of hot pepper flakes. Will the pasta absorb enough water to cook the veggies and make the ricotta creamy?

    Reply
  6. Audrey Marie Huber says: June 13, 2021 at 9:39 pm

    Do you think this dish would freeze well?

    Reply
  7. Sue says: September 1, 2021 at 6:57 am

    This looks delicious! But it seems like there’s more ricotta in the photo than the 1/2 cup listed in the recipe?

    Reply
  8. Kolleen says: January 20, 2022 at 6:02 pm

    I can’t wait to make this!

    Reply
  9. Inge Christ Gerber says: September 3, 2024 at 9:34 pm

    So fantastic, delicious, and easy! Thank you!

    Reply
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