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Easy One-Pan Spring Primavera with Cherry Tomatoes

one-pan spring primavera - featured image
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A quick and easy one-pan pasta dish featuring fresh cherry tomatoes, asparagus, peas, and a light vegetable broth sauce. Perfect for a fresh, vibrant spring meal with minimal cleanup.

Ingredients

Scale
  • 8 oz short pasta like penne or farfalle
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Rinse and halve the cherry tomatoes, trim and chop asparagus, peel and finely chop the onion, and mince the garlic. Set aside the peas if frozen.
  2. Place your skillet over medium heat and add 2 tablespoons of olive oil. Let it warm for about 1 minute until shimmering but not smoking.
  3. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds to release their aroma. Be careful not to burn the garlic.
  4. Toss the cherry tomatoes and asparagus pieces into the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes start to soften but still hold their shape and asparagus is crisp-tender.
  5. Pour in the dry pasta and 3 cups of vegetable broth. Stir everything to combine. The broth should mostly cover the pasta; if not, add a little extra water or broth.
  6. Bring the broth to a gentle boil, then reduce heat to medium-low and cover the pan with a lid. Cook for 10-12 minutes, stirring every few minutes to prevent pasta from sticking. Check the pasta for doneness—al dente is best.
  7. When pasta is almost done, add the peas and season with salt and pepper to taste. Cook uncovered for 2-3 more minutes until peas are heated through and the liquid is mostly absorbed.
  8. Turn off the heat, stir in torn fresh basil leaves and sprinkle Parmesan cheese on top. Give it a gentle toss to combine everything and melt the cheese slightly.
  9. Portion the primavera onto plates while it’s warm, letting the freshness and colors shine.

Notes

Keep an eye on liquid levels and add broth or water as needed to prevent drying out. Use medium to medium-low heat to cook pasta evenly. Add peas later to keep them crisp. For a creamier finish, add mascarpone or cream at the end. Stir frequently to prevent sticking. Fresh basil added last preserves flavor and color.

Nutrition

Keywords: one-pan, primavera, cherry tomatoes, spring vegetables, easy pasta, quick dinner, vegetarian, healthy meal

Find it online: https://flurpchef.com/easy-one-pan-spring-primavera-with-cherry-tomatoes-recipe-to-try-today/