Spring Veggie One-Pot Spaghetti (Printable version)

Vibrant one-pot pasta with fresh spring vegetables, ready in 25 minutes. Easy, vegetarian, and minimal cleanup.

# What you need:

→ 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, optional
12 - Zest of 1 lemon

→ Garnish

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

# How to Make It:

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

# Expert Advice:

01 -
  • The starch from the pasta creates its own silky sauce right in the pot, no draining required
  • Everything cooks together in one vessel, meaning half the dishes and twice the flavor absorption
02 -
  • The pasta will continue absorbing liquid even off the heat, so don't cook it until completely dry or you'll end up with mush
  • Stir more frequently in the last few minutes as the liquid thickens to prevent anything from catching on the bottom
03 -
  • Break long pasta in half before adding it to the pot so it's easier to stir and serve
  • Taste a piece of pasta before declaring it done it should still have a slight bite to the center
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