Spring Veggie One-Pot Spaghetti (Print)

Vibrant pasta with fresh spring vegetables simmered together for maximum flavor and minimal cleanup in just 25 minutes.

# Components:

→ Pasta

01 - 12 oz dried spaghetti

→ Vegetables

02 - 1 cup frozen or fresh peas
03 - 3.5 oz baby spinach
04 - 7 oz cherry tomatoes, halved
05 - 2 cloves garlic, thinly sliced
06 - 1 small red onion, thinly sliced

→ Liquids

07 - 4 cups vegetable broth
08 - 2 tablespoons olive oil

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon red pepper flakes
12 - Zest of 1 lemon

→ Garnish

13 - 1/4 cup grated Parmesan cheese or vegetarian alternative
14 - Fresh basil leaves for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, cooking for 2-3 minutes until fragrant and softened.
02 - Add spaghetti, peas, spinach, and cherry tomatoes to the pot. Pour vegetable broth over and bring to a boil.
03 - Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent pasta from sticking to the bottom.
04 - Cook uncovered for 10-12 minutes until pasta reaches al dente texture and most liquid is absorbed. Stir in lemon zest.
05 - Remove from heat and divide among serving plates. Top each portion with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can actually relax while dinner happens instead of juggling timers and colanders.
  • The pasta absorbs the vegetable broth as it cooks, which means every strand tastes like spring instead of just sitting in sauce.
  • You can toss in whatever green things are about to go soft in your crisper drawer and it still turns out beautifully.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you're too tired to think.
02 -
  • Stir the pot every couple of minutes or the spaghetti will stick to the bottom and form a gummy layer that's impossible to scrape off.
  • Don't add the lemon zest too early or it will turn bitter and lose that bright, sunny flavor you're looking for.
  • If the liquid evaporates too fast and the pasta isn't done, just splash in a little more broth or water and keep cooking.
03 -
  • Use a pot that's wider rather than taller so the pasta has room to spread out and cook evenly without clumping into a dense tangle.
  • Taste the broth before you add the pasta, if it's bland, your finished dish will be bland too, so season it well or use a high quality brand.
  • If you want a creamier finish, stir in a couple tablespoons of mascarpone or cream cheese right before serving, it melts into the residual liquid and makes everything luscious.
Back