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ONE POT PASTA PRIMAVERA

Quick Fix Vegan
by Robin Robertson
I love to cook, but I hate the cleanup. That's why I like this recipe with only one pot to wash. The vegetables cook right with the pasta, then get added back into the same pot to mingle with the delectable sauce.
Serves 4
 

INGREDIENTS

• 12 ounces penne or other bite-size pasta
• 1 carrot, thinly sliced
• 2 cups small broccoli florets
• 1 small zucchini, halved lengthwise and cut into '/4-inch slices
• 3 tablespoons olive oil, plus more for drizzling
• 5 cloves garlic, minced
• 4 scallions, minced
• 1/4 cup dry white wine or vegetable broth
• 1½ cups grape tomatoes, halved
• 1/4 cup fresh basil leaves
• Salt and freshly ground black pepper
 

DIRECTIONS

Cook the penne in a large pot of boiling salted water until just tender, about 10 minutes. About 3 minutes before the pasta is done cooking, add the carrot, broccoli, and zucchini to the pasta pot. Drain the pasta and vegetables well and set aside.

Return the pot to the stove. Add the 3 tablespoons oil and heat over medium heat. Add the garlic and scallions and cook until softened, 1 minute. Add the wine and cook for 30 seconds. Return the pasta and vegetables to the pot. Add the tomatoes, basil, and salt and pepper to taste. Cook, tossing gently to combine, and heat through.

Taste and adjust the seasonings. Drizzle on a little more olive oil, if desired.