Meal Prep Pasta Primavera
Serves 4
15 mins prep
15 mins cook
30 mins total
Learn how to make a quick and flavorful one-skillet pasta dish with fresh vegetables, artichokes, and a buttery lemon-parmesan sauce. Perfect for meal prep and easy weeknight dinners!
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Prepare the Shallots
In a big skillet over medium heat, add the butter and let it melt. Add the shallot and a pinch of salt, and cook for 2-3 minutes until the shallot has softened and darkened in color.
For Cooking the Pasta
Add the pasta, water, and a bit more salt to the skillet. Increase the heat to medium-high and bring the mixture to a boil, uncovered. Once boiling, reduce the heat back to medium. Stir the pasta frequently to prevent it from sticking together or to the bottom of the skillet. Continue cooking for 5-7 minutes until most of the water is absorbed and the pasta is almost al dente.
Add the Vegetables
Stir in the broccoli and asparagus. Keep cooking, stirring frequently, until the vegetables are bright green and tender, and the pasta is fully al dente, about 3-4 more minutes.
Make the Sauce
At this point, there should be a small amount of water left in the skillet—this will help create the sauce. Add the artichoke hearts, tomatoes, capers, garlic, 1/2 the lemon juice, butter, and parmesan cheese. Stir everything together with a sturdy spatula, ensuring the butter and parmesan melt into the sauce evenly.
Taste the pasta, vegetables, and sauce and add salt and pepper. Add more lemon or capers if necessary, and add red pepper flakes if you like heat.
Portion out for Later
Transfer the pasta to the containers with a large spoon. Once all the pasta is divided, spoon in any leftover sauce into the meal prep containers equally. If there is a lot of extra sauce, put some in a separate container to use to add to the pasta when you reheat it. Once the pasta is cooled, put the lids on and put in the fridge. That's it!