Half-And-Half Pasta Primavera

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

A vibrant twist on classic pasta where spaghetti and short-grain rice cook together for a satisfying, texturally balanced meal. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs uncooked spaghetti, short-grain rice, chopped zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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

• 1/2 cup uncooked spaghetti
• 1/2 cup short-grain rice
• 1 cup chopped zucchini
• 1/2 cup chopped bell peppers
• 3 cloves minced garlic
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, combine 1/2 cup uncooked spaghetti and 1/2 cup short-grain rice with 2 cups water. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes until both are tender and water is absorbed.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until aromatic, then add 1 cup chopped zucchini and 1/2 cup chopped bell peppers, cooking for 5-6 minutes until veggies are tender-crisp.
3. Step 3: Add the cooked spaghetti-rice mixture to the skillet with vegetables, tossing to combine. Cook for 2 minutes until heated through, then remove from heat and serve immediately.