One-Pot Spaghetti Primavera

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


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



  • 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


  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.