One-Pot Pasta Primavera
A delicious one-pot pasta primavera recipe perfect for Canadian home cooks. Ready in 30 minutes.
Prep Time
10 min
Cook Time
20 min
Servings
4
Calories
380
Ingredients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Chef's Notes
“The key to one-pot pasta is getting the liquid ratio right. I use exactly 3 cups of liquid per 350g of dried pasta.”
— Chef Luca Bianchi
Nutrition Facts
380
cal
18g
Protein
16g
Fat
59g
Carbs
3g
Fiber
627mg
Sodium
Tips & Tricks
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Reviews (5)
Made this last night and my family loved it! The sauce was perfect and so easy to make. Will definitely be adding this to our regular rotation.
This recipe is a keeper. Great balance of flavours and the cooking times are spot on. My new favourite pasta dish.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already.
Restaurant quality at home. I followed the recipe exactly and it turned out amazing. The pasta water trick really makes the sauce come together.
Made this for a dinner party and everyone wanted the recipe. It's impressive enough for guests but easy enough for Tuesday night.
Chef Luca Bianchi
Head Chef & Recipe Developer
Red Seal Certified Chef
