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
- Heat a large pot over medium heat. Once the pot is hot, add butter and swirl to coat the bottom.
- Add carrots and onions to the pot; cook, stirring frequently, until slightly softened, 4-5 minutes.
- Add the cauliflower, broccoli, and zucchini to the pot; cook, stirring frequently, 3-4 minutes.
- Break spaghetti into quarters. Add the spaghetti, peas, broth, and salt to the pot. The broth should just cover the spaghetti and vegetables.
- 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.
- Meanwhile, finely grate the Parmesan.
- Trim off and discard the ends of the green onions; cut crosswise into ¼-inch pieces.
- 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.
- To serve, divide the pasta between bowls. Top with reserved green onions and Parmesan.