One Pan Pasta Primavera

I love a one pan meal, especially lately as the start of the new year has been busy!  Easy clean up, of course, but I love the idea of adding more ingredients as it cooks and layering in flavors.  Stir fry is a perfect example, or fried rice and my all-time favorite is chicken and veggies with croutons.  And, you can pretty much put anything on a sheet pan.  So, with an abundant amount of cherry tomatoes recently, I came up with a One Pan Pasta Primavera recipe. Ok, so you need a pot to cook the pasta, but beyond that, everything cooks on one pan so I’m sticking with the name.  

The roasted tomatoes split open in the oven and release their juices which becomes the sauce.  I added shrimp, broccoli and some pesto to the pan and once everything was cooked, I combined with the pasta and topped with basil and parmesan (which makes everything delish).  During the summer, I buy big bunches of basil at our local farmers market and make a batch of pesto.  I pour it into ice cube trays and once the cubes are frozen, I transfer them to a zip top bag and use throughout the winter.  I can whip up pesto linguini with peas in 10 minutes, throw a few cubes into bolognese, and make chicken pesto paninis.  It’s a great short cut but you can always use your favorite store brand of pesto, too.

If shrimp is your preference, you could use chicken and swap out the broccoli for another vegetable. It was a huge hit with the family and I would consider making this for guests (someday when we actually have friends over again) because it’s an easy dish to pull together and I won’t need to stand at the stove instead of being with guests.


1 lb.                     Large shrimp (deveined and tails removed) (If frozen, defrost)

1 pkg                   Cherry tomatoes

3 cloves              Garlic, peeled and smashed

2 cups Broccoli florets, cut into small pieces

3 tbs                    Olive oil

1 tsp                    Seasoned salt

1/8 tsp                White pepper

2 tbs                    Pesto

1 lb.                     Short pasta (I used bow ties)

6                           Fresh basil leaves, cut into thin strips (aka chiffonade)

                             Freshly grated Parmesan cheese for garnish


Preheat your oven to 400.

Put cherry tomatoes on a sheet pan along with the garlic, olive oil, seasoned salt and pepper.  Lightly toss and roast in the oven till tomatoes start to pop/split and give off their juices, about 20 minutes. 

In the meantime, bring a pot of salted water to a boil and make the pasta according the package, till al dente.  Reserve a cup of the pasta water before draining.  Return drained pasta to the pot.

Remove the pan from the oven and prick any tomatoes that haven’t begun to pop/split.  The tomatoes will be soft so be careful not to be too aggressive moving them around or you will end of with mush. Add the shrimp and broccoli to the pan in a single layer with the tomatoes and return the pan to the oven for 10 minutes.  (I took the photo below and THEN realized I forgot the broccoli!)

Remove the pan and add the pesto, gently mixing it with the tomatoes and shrimp.  Place under the broiler for two minutes but keep a close eye on it so it doesn’t burn.

Remove the pan from the oven. Pour the tomato and shrimp mixture into the pot with the pasta and mix gently.  Transfer to a large bowl and top with the shredded basil and parmesan cheese.

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