18 Easy Pasta Recipes Ready in Under 30 Minutes

“I always use a 12- to 16-ounce bunch of asparagus as the primary vegetable because I cannot get enough of the grassy spears come spring. The rest of the veggies are super adaptable–I’ve used snow peas, snap peas, shelled English peas, peeled fava beans, tiny baby carrots, and even delicate morel mushrooms. Buy whatever seasonal veggies look good and cut them into pieces that will cook in the last 3 or so minutes with the spaghetti.” —Ivy Manning, Recipe Developer