April 2026
This quick, one-pot vegetarian pasta is perfect for busy nights. It’s packed with healthy carbs, fiber, and green vegetables — plus fresh spring flavor from pesto. Everything cooks in one pan, making cleanup a snap.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, minced
- 2 1/2 cups low-sodium vegetable (or chicken) stock
- 1/4 cup prepared pesto
- 8 ounces whole-grain fettuccine (half of a 16-ounce package)
- 4 ounces thin asparagus, tough ends snapped off
- 1 cup frozen peas
- 1/4 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- Parmesan cheese (optional to serve)
Tools
- Chef’s knife and cutting board
- Measuring cups and spoons
- Large sauté pan with a lid
Instructions
1. Heat olive oil over medium-high heat in a large sauté pan with a lid. Add the minced onion, and sauté for about 8 minutes, until tender and lightly golden.
2. Stir in stock and pesto, and then bring to a boil.
3. Add pasta, stirring gently to make sure it’s submerged in the liquid and not sticking together. Once the pot returns to a boil, stir the pasta again, reduce the heat, and cover. Let this simmer for 2 to 4 minutes less than the cook time on the box, stirring once or twice. As the pasta simmers, it will absorb the water.
4. While the pasta cooks, cut the asparagus into 1- to 2-inch pieces. Add asparagus and frozen peas to the pasta when the pasta is 2 to 4 minutes from being done (based on the cook time on the box). Stir to combine, and then return the pasta to a simmer for 2 to 4 more minutes, or until the vegetables are tender, the pasta is cooked al dente, and most of the liquid is absorbed.
5. Add the cream to the pot, and stir until well combined. Season with salt,
and serve with Parmesan cheese if desired.
