One-Pot Pasta Primavera with Fresh Vegetables

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 developed and reviewed.

Creamy pasta tossed with seasonal vegetables and Parmesan, cooked in a single pot for effortless weeknight dining. This Italian-inspired pasta recipe, ready in about 35 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 480 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: 10 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water with 2 tbsp salt 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 medium onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup asparagus pieces, 1 cup peas, and 1 cup diced carrots to the skillet. Cook for 3 minutes, then stir in 1 cup vegetable broth and 1/4 tsp red pepper flakes. Simmer for 2 minutes until vegetables are crisp-tender.
  4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss until cheese melts and sauce coats pasta, adding more pasta water if needed to achieve creamy consistency.

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