One-Pot Pasta Primavera with Asparagus and Peas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant spring-inspired pasta dish with seasonal vegetables and lemony herb dressing. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs spaghetti, olive oil, onion 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.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 cup asparagus
• 1/2 cup frozen peas
• 1/4 cup lemon juice
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 3 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup asparagus pieces and 1/2 cup frozen peas to the skillet, cooking for 3-4 minutes until asparagus is crisp-tender; then stir in 1/4 cup lemon juice, 1/2 tsp salt, and 1/4 tsp red pepper flakes.
4. Step 4: Add the drained spaghetti and 1/2 cup reserved pasta water to the skillet, tossing until the sauce coats the pasta. Stir in 2 tbsp fresh parsley and 1/2 cup grated Parmesan cheese, cooking for 1 minute until the cheese melts.