Budget-Friendly Pasta Primavera

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, light dish with seasonal vegetables and creamy sauce, perfect for a quick yet satisfying meal. This Italian-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs spaghetti, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
  3. Step 3: Add 1 pint halved cherry tomatoes, 1 medium diced zucchini, and 1 bunch trimmed asparagus. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
  4. Step 4: Toss the cooked spaghetti into the skillet with the vegetables. Stir to coat in the sauce. Sprinkle 1 cup grated parmesan cheese and 1/4 cup chopped fresh basil. Toss until the cheese is melted and the pasta is well combined.
  5. Step 5: If the mixture seems dry, add a few tablespoons of reserved pasta water to loosen the sauce. Serve immediately.

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