Vegetarian One-Pan Pasta Primavera

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, herb-packed pasta dish with cherry tomatoes, zucchini, and a creamy cashew sauce, all cooked in one pot. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs whole wheat pasta, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz whole wheat pasta
• 1 medium zucchini
• 1 pint cherry tomatoes
• 3 garlic cloves
• 2 cups broth
• 1 cup (raw, soaked) cashews
• 2 tbsp olive oil
• 1/4 cup (chopped) fresh basil
• 1/4 cup (grated, optional) parmesan cheese
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz whole wheat pasta and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in the same pot over medium heat. Add 3 minced garlic cloves and 1 diced zucchini; sauté for 5 minutes until tender.
3. Step 3: Stir in 1 pint halved cherry tomatoes and 1/2 tsp pepper. Cook for 3 minutes until tomatoes break down.
4. Step 4: Add 2 cups broth, 1 cup cashews, and 1 tsp salt. Bring to a simmer, then blend with an immersion blender until smooth.
5. Step 5: Fold in cooked pasta and 1/2 cup pasta water. Stir in 1/4 cup fresh basil and 1/4 cup grated parmesan (if using).