Pantry-Powered Pasta Primavera

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

A vibrant, one-pot pasta dish featuring frozen vegetables and pantry herbs for a colorful, weeknight-ready meal. This italian-inspired pasta (vegetarian) ready in about 17 minutes pairs dried spaghetti, frozen mixed vegetables, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 8 oz dried spaghetti
• 1.5 cups frozen mixed vegetables
• 2 cloves, minced garlic
• 3 tbsp olive oil
• 1/2 tsp dried oregano
• 1 tsp lemon zest
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz dried spaghetti and cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant—do not brown.
3. Step 3: Stir in 1.5 cups frozen mixed vegetables and 1/2 tsp dried oregano, cooking for 4 minutes until vegetables are tender-crisp and slightly caramelized.
4. Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Toss vigorously for 1 minute until sauce clings to pasta. Remove from heat, stir in 1/4 cup grated Parmesan, and serve immediately.