Our Recipe Archive

A celebration of spring in a single pan, One-Pot Pasta Primavera is a vibrant, veggie-packed dish that’s creamy, comforting, and easy to clean up. With colorful vegetables, short pasta, and a light Parmesan sauce, it’s perfect for weeknight dinners, scout suppers, or seasonal potlucks.

Main Ingredients:

• Short Pasta (penne, fusilli, or orecchiette)
• Vegetable Broth (low-sodium preferred)
• Garlic (minced)
• Onion (chopped or sliced)
• Carrots (julienned or matchsticks)
• Zucchini (diced)
• Bell Peppers (any color, chopped)
• Broccoli (small florets)
• Peas (fresh or frozen)
• Cherry Tomatoes (halved)
• Parmesan Cheese (grated)
• Butter or Olive Oil
• Lemon Zest and Fresh Basil (for garnish)

Meal Type:

• Dinner

Cooking Method:

• Stovetop

Basic Cooking Steps:

Instructions:

1. Sauté Aromatics: In a large pot, heat butter or olive oil over medium heat. Add garlic and onion; cook until fragrant.
2. Add Veggies: Stir in carrots, zucchini, bell peppers, and broccoli. Cook for 3–5 minutes until slightly softened.
3. Add Pasta & Broth: Pour in vegetable broth and uncooked pasta. Bring to a boil, then reduce heat and simmer, stirring often.
4. Finish with Greens: When pasta is nearly al dente, stir in peas and cherry tomatoes. Cook until veggies are tender and liquid is mostly absorbed.
5. Creamy Finish: Stir in Parmesan cheese, lemon zest, and fresh basil. Toss until cheese melts and sauce is silky.
6. Serve: Garnish with extra Parmesan and herbs. Serve warm.

Tip: Cut all vegetables to similar sizes so they cook evenly and fit easily on a fork.

Recipe Links (External Sources):

Here are three delicious variations to explore:

• The Kitchn – One-Pot Pasta Primavera – Lemon-garlic butter, short pasta, and spring vegetables
• Tasty – One-Pot Pasta Primavera – Linguine, asparagus, mushrooms, and creamy Parmesan sauce
• The Recipe Rebel – One-Pot Pasta Primavera – Penne pasta, cream, and a rainbow of veggies

Camp Instructions: One-Pot Pasta Primavera

Making Pasta Primavera at camp is possible with a few smart adjustments. Here’s how a scout leader can prep and cook this dish outdoors with minimal gear and cleanup:

Camp Gear Needed:

• Cast iron or high-sided nonstick skillet (10–12 inch)
• Camp stove, grill grate, or open fire ring
• Long-handled spoon or spatula
• Knife and cutting board
• Measuring cup or water bottle with volume markings
• Heat-safe bowl or plate for holding sautéed veggies

Camp Cooking Steps:

1. Prep at Before Cooking:
   • Slice zucchini, squash, and cherry tomatoes.
   • Mince garlic and portion goat cheese.
   • Store in reusable containers or bags.
2. Sauté Veggies:
   • Heat oil in skillet over medium flame.
   • Add zucchini, squash, tomatoes, and garlic.
   • Cook until veggies are soft (about 8 minutes).
   • Remove and set aside.
3. Cook Pasta:
   • Add dry pasta, salt, and just enough water to cover.
   • Bring to a boil over medium-high heat.
   • Stir frequently to prevent sticking.
   • Cook until pasta is tender (about 10 minutes).
   • Add more water if needed.
4. Finish & Serve:
   • Remove skillet from heat.
   • Stir in goat cheese until melted and creamy.
   • Return veggies to skillet and mix well.
   • Add a squeeze of lemon juice if available.
   • Serve warm with crusty bread or crackers.

Scout Leader Tip: Use a lid or foil to trap heat and speed up cooking. Bring pre-measured ingredients to reduce prep time and waste. For large groups, cook in batches or use a Dutch oven.