One Pot Pasta Primavera
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This one-pot pasta dish captures the freshness and excitement of spring camping. Loaded with veggies and tangy goat cheese, this Pasta Primavera is a quick and easy meal to throw together at the end of the day.
Spring is an exciting time to be outdoors. The rivers swell their banks, the forest bursts with the budding trees, and patches of wildflowers start to bloom.
All at once, the natural world wakes up and comes teaming back to life.
While the temperatures are still cool, there’s a freshness in the air. A new season, filled with new possibilities.
We wanted to capture some of that freshness in one of our camping meals, so we decided to make our version of pasta primavera.
As always, we try to reduce the number of dishes we have to clean at the end of the night, so we decided to make this a one-skillet meal.
Featuring lightly cooked vegetables, chèvre goat cheese, and a squeeze of lemon, this dish has a wonderfully bright flavor that perfectly complements the season.
Step-by-step
To start, we lightly sauteed some zucchini, yellow squash, and cherry tomatoes in a skillet and then removed and set them aside. In the same skillet, we added our pasta and just enough water to cover.
Over medium-high heat, we brought the water to a boil and stirred frequently until the pasta absorbed nearly all the water. We then added the vegetables back into the skillet, along with the goat cheese and juice of half a lemon.
The starchy pasta water combines with goat cheese to create an incredible sauce that evenly coats the pasta and vegetables.
Springtime in a skillet, this Pasta Primavera is a simple way to experience the freshness of the new season. So for your next springtime camping trip, give this one-skillet meal a try!
More one-pot pasta camping recipes
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One Pot Pasta Primavera
Ingredients
Instructions
- Slice the zucchini and squash into ¼ inch slices. Cut the cherry tomatoes in half. Mince the garlic.
- Heat the oil in a high-sided skillet. Once hot, add the vegetables and saute until the squash is soft, about 8 minutes. Remove the vegetables from the skillet and set aside.
- Add the pasta, salt, and just enough water to cover the pasta to the skillet. Bring the water to a boil over medium heat and cook until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use). Be sure to stir frequently to ensure even cooking. If the water boils off before the pasta is tender, you can always add a bit more. Once the pasta has cooked through, remove the skillet from the heat.
- Stir in the goat cheese to coat the pasta. Add the vegetables back to the skillet and stir to combine. Finish with a squeeze of lemon, serve & enjoy!
We had this for the first time while camping in Yellowstone. So. Good. We’ve added it to our regular menu rotation. It’s perfect as is but we have started adding a protein to the mix. It’s a great recipe that is easy to make anywhere! Currently in Spain and making it later this week.
Delicious. Made this over the campfire and at home in the oven. Instead of bow tie pasta, I used Orecchiette. I thought it would hold up better and it did. You can’t over cook Orecchiette. I kept the vegetables warm in a pot on the camp stove while the pasta was cooking. This was the first time I took a garlic press on a camping trip! Ha! The goat cheese makes this recipe even better. Course, a friend of mine says goat cheese makes shoe leather taste good! Ha! Oh, and I only had zucchini from the garden. So grape tomatoes and zucchini tasted great. Thanks for the recipe. It’s a keeper.