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This single serving pasta primavera is a light, flavorful dish made with roasted vegetables and your favorite pasta. It’s an easy way to enjoy fresh, seasonal ingredients in a simple, satisfying meal.
Featured Comment
“Made this tonight, super quick and easy and delicious!”
– Tamara
Why You’ll Love This Recipe
- Simple Ingredients: Made with everyday pantry and fridge staples.
- Easy to Customize: Use any fresh vegetables you have on hand.
- Full of Flavor: Roasted vegetables add depth and richness.
- Quick and Easy: Ready fast with minimal effort.
- Great Anytime: Works well for lunch or dinner.
Pasta Primavera, which means “spring pasta” in Italian, is a colorful dish that highlights the best of the season’s produce. It’s known for its fresh, vibrant vegetables tossed with tender pasta, and there are endless ways to make it your own.
In this single serving version, I roast the vegetables. Roasting brings out their natural sweetness and adds a caramelized texture that takes the flavor to another level. It’s a simple, satisfying meal that feels fresh and bright, perfect when you want something easy but full of flavor.
Looking for more easy, single serving pasta dishes? Try pasta al limone for one, Caprese pasta for one, pesto pasta for one, and rich pasta carbonara for one.
Ingredients And Substitutions
If you have any ingredients leftover from this single serving pasta primavera recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetables: This recipe uses carrots, zucchini, broccoli, tomatoes, and garlic. You can swap in other fresh vegetables like bell peppers, asparagus, or cauliflower. Just keep the total amount about the same to maintain balance. Use extra vegetables in single serving vegetable soup, mini vegetable lasagna, or mini vegetable casserole.
- Olive Oil: Used for roasting the vegetables and adding flavor. Avocado oil is a good substitute.
- Seasoning: Italian seasoning or Herbes de Provence work well. You can also use dried basil, oregano, or thyme.
- Pasta: Use any pasta shape you like. This recipe uses 2 ounces of penne, about 1/2 cup uncooked, which yields about 1 cup cooked. You can also use linguine or spaghetti by measuring a bundle about 2 1/8 inches in circumference. Whole grain, legume-based, or gluten-free pasta all work too. Extra pasta can be used in chicken paprika for one or penne alla vodka for one.
- Butter: Adds richness to the finished dish. Use vegan butter or olive oil if needed.
- Parmesan Cheese: Adds salty, savory flavor. Pecorino Romano or Grana Padano are good substitutes. For a vegan option, use nutritional yeast or vegan parmesan.
Recipe Variations
Here are a few simple ways to customize your pasta primavera to suit your taste.
- Add Protein: Mix in a sliced baked chicken breast, a few baked shrimp, or chickpeas to make the dish more filling.
- Try a Different Cheese: Use goat cheese for a tangy flavor or feta for a salty contrast.
- Add Fresh Herbs: Stir in chopped basil, parsley, or thyme after cooking for extra freshness.
- Make it Creamy: Add a splash of heavy cream for a richer sauce.
- Add Heat: Sprinkle in red pepper flakes or drizzle with sriracha for a spicy kick.
How To Make Pasta Primavera
See the recipe card below for ingredient amounts and full recipe instructions.
- Roast the Vegetables: Slice the vegetables and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with dried herbs, salt, and pepper, and toss to coat. Roast in a 425°F (220°C) oven for 20 minutes. Transfer to a medium bowl.
- Cook the Pasta: Boil water in a medium pot and add 1/2 teaspoon kosher salt. Cook the pasta until al dente, about 5 minutes, then drain.
- Combine and Serve: Add the drained pasta to the bowl with the vegetables. Stir in 1 tablespoon of olive oil or butter and a few tablespoons of grated Parmesan. Adjust the cheese to taste.
Expert Tips
- Use What You Have: Any fresh vegetables will work, no need to stick to the exact ones listed.
- Cut Evenly: Chop vegetables into similar sizes so they roast evenly.
- Prep Ahead: Save time by chopping vegetables a few days in advance and storing them in the fridge.
Frequently Asked Questions
Pasta Primavera doesn’t use a heavy sauce. The olive oil from roasting the vegetables and the butter added at the end create a light, flavorful coating. If you prefer a creamier version, you can make a small batch of Alfredo sauce and toss it with the pasta.
This recipe is designed for one serving, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
Absolutely. Just double all the ingredients and use a larger baking sheet and pot.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Easy Dinner Ideas For One
If you’ve tried this single serving pasta primavera recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Pasta Primavera For One
Equipment
Ingredients
- 1 small carrot -peeled and sliced
- ½ small zucchini -cut into wedges or sliced
- ½ cup broccoli florets
- 3 cherry tomatoes
- 1 garlic clove -chopped
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning or herbes de Provence
- ¼ teaspoon kosher salt plus extra for salting the pasta water
- ⅛ teaspoon coarsely ground black pepper
- ⅔ cup uncooked penne pasta (2-ounces)
- 1 tablespoon salted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- On a rimmed baking sheet, toss the vegetables with olive oil, dried herbs, salt, and pepper. Roast for about 20 minutes, until they begin to brown. Transfer to a medium bowl.
- Bring a medium pot of water to a boil. Add 1/2 teaspoon kosher salt and the pasta. Cook until al dente, about 5 to 8 minutes. Drain and add the pasta to the bowl with the vegetables.
- Stir in the butter and Parmesan cheese. Adjust the cheese to taste.
- Transfer to a plate and serve.
Notes
- Use What You Have: Any fresh vegetables will work, no need to stick to the exact ones listed.
- Cut Evenly: Chop vegetables into similar sizes so they roast evenly.
- Prep Ahead: Save time by chopping vegetables a few days in advance and storing them in the fridge.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I tried this recipe and it is delicious. I used a red bell pepper and carrot as my vegetables. I will be making it again tomorrow night. What I like with single serving recipes is that no leftovers when since I am one person, I don’t have to eat it for days. Thanks Joanie
You are most welcome. I’m so happy you are enjoying our recipes!
Made this tonight, super quick and easy and delicious! Thanks for the recipe!
GREAT RECIPE
WHAT KIND OF WINE
WOULD YOU RECOMMEND
WITH THIS RECIPE.
THANK YOU PAT.
I would recommend a light Sauvignon Blanc or a dry Rosé. If you prefer reds, a Pinot Noir would be lovely.
I’m thinking this would also work great in the air-fryer!
I haven’t tested this recipe in an air fryer but if you make the pasta with one please let me know how it turns out.