Tender veggies, spaghetti, and a garlicky parmesan sauce make this one-pot spaghetti primavera an easy fix for weeknight dinners.

I just love one-pot meals. Adding everything to one large pot makes clean up so much easier and quicker! Plus, simmering everything together steeps the pasta and veggies in really delicious broth flavor. This dish would be delicious with some protein on the side, perhaps a rotisserie chicken or a nice steak. Or, you could saute some shrimp and serve it on top of the pasta. 

What you’ll need to make One-Pot Spaghetti Primavera

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• Chef knife
• Cutting board
• Soup pot or dutch oven

How to make One-Pot Spaghetti Primavera

Cut all of the vegetables uniformly

It’s very important to make sure the carrots, onions, cauliflower, and broccoli are all cut into even pieces. This way, they’ll cook evenly. The zucchini doesn’t have to be cut the same size because it is a softer vegetable and will cook in a shorter amount of time. You can chop the zucchini into half-moons, while everything else should be a little bigger than pea-sized.

Simmer in broth

Next, you’ll add the broken spaghetti pieces (aim for 2″ pieces) and broth. The liquid should just cover the pasta and veggies. You’ll simmer this for about 10 minutes until most of the broth is absorbed. Meanwhile, you’ll grate the Parmesan. Once the pasta is done, fold in the Parmesan. You’ll add the green onions last, as we want them to have a bite to them and not get soggy. 

Here’s the recipe for One-Pot Spaghetti Primavera: 

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One-Pot Spaghetti Primavera

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• Author: Emily Weeks, RDN, LD
• Total Time: 30 minutes
• Yield: Serves 4 1x

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Description

Tender veggies, spaghetti, and a garlicky parmesan sauce make this one-pot spaghetti primavera an easy fix for weeknight dinners.

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Ingredients

• ¼ cup butter, unsalted
• 2 medium carrots, small diced
• 1 medium yellow onion, small diced
• 1 crown broccoli, chopped into small pieces
• 1 medium head cauliflower, chopped into small pieces
• 1 medium zucchini squash, sliced into half rounds
• 10 oz spaghetti pasta
• ½ cup frozen peas
• 48 fl oz (6 cups) chicken or vegetable broth
• ½ tsp salt
• 2 oz Parmesan cheese
• 1 small bunch green onions (scallions), sliced thin

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Instructions

 

1. Heat a large pot over medium heat. Once the pot is hot, add butter and swirl to coat the bottom.
2. Add carrots and onions to the pot; cook, stirring frequently, until slightly softened, 4-5 minutes.
3. Add the cauliflower, broccoli, and zucchini to the pot; cook, stirring frequently, 3-4 minutes.
4. Break spaghetti into quarters. Add the spaghetti, peas, broth, and salt to the pot. The broth should just cover the spaghetti and vegetables.
5. Bring to a boil over high heat; reduce heat to a simmer, and cook, stirring occasionally, until pasta is cooked through and most of the broth is absorbed, 8-10 minutes. 
6. Meanwhile, finely grate the Parmesan.
7. Trim off and discard the ends of the green onions; cut crosswise into ¼-inch pieces.
8. Once the pasta is done, remove from heat. Stir in most of the green onions and the Parmesan (save some of each for garnish) until the cheese is melted.
9. To serve, divide the pasta between bowls. Top with reserved green onions and Parmesan.

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