One-Pot Pasta Primavera

Pasta cooked directly in a garlicky broth with fresh vegetables until the liquid absorbs and creates a light, flavourful sauce. No draining, no extra pans.

Ingredients

• •300g (10 oz) linguine or spaghetti
• •1 zucchini, thinly sliced
• •1 cup cherry tomatoes, halved
• •1 cup broccoli florets
• •4 cloves garlic, thinly sliced
• •3 cups vegetable broth
• •1 cup water
• •2 tablespoons olive oil
• •1/2 teaspoon chili flakes
• •Salt and black pepper, to taste
• •Grated Parmesan and fresh basil, for serving

Instructions

1. 1. Place pasta, zucchini, tomatoes, broccoli, garlic, broth, water, olive oil, chili flakes, salt, and pepper in a large pot.
2. 2. Bring to a boil over high heat. Cook, stirring frequently, for 9–11 minutes until pasta is al dente and most of the liquid has absorbed into a light sauce.
3. 3. Taste and adjust salt. Serve immediately topped with Parmesan and fresh basil.