Spring Veggie One-Pot Spaghetti

The first time I made this pasta, I was desperately trying to use up odds and ends from my crisper drawer before grocery day. Those peas had been hiding behind a bag of frozen berries for weeks, and the cherry tomatoes were starting to wrinkle. But something magical happened when everything hit the pot at once the starch from the spaghetti thickened the broth into a silky sauce, and the sweet peas burst open just enough to perfume every strand with spring freshness. My roommate wandered into the kitchen asking what smelled so incredible, and honestly, I could barely believe Id created something this restaurant worthy with practically zero effort.

Last spring, I hosted a tiny dinner party for my cousin who was visiting from out of town. Shes been vegetarian for years and always complains that people serve her sad side dishes instead of real meals. When I set this steaming pot on the table, she actually gasped at how vibrant it looked. We sat on my balcony with wine and tangled our forks through the spaghetti, watching the sunset and catching up on three years of stories. She texted me the next morning asking for the recipe, said she made it for her roommates and they fought over the last serving.

Ingredients

• 350 g dried spaghetti: The starch releases into the broth creating a naturally creamy sauce that clings beautifully to each strand
• 150 g peas: Fresh or frozen both work beautifully and add pops of sweetness throughout every bite
• 100 g baby spinach: Wilts down into the pasta adding color and nutrients without any bitter taste
• 200 g cherry tomatoes: They blister and burst while cooking releasing their juices to deepen the sauce
• 2 cloves garlic: Thinly sliced so they soften and infuse the oil without burning
• 1 small red onion: Adds a gentle sweetness that balances the brightness of the lemon and vegetables
• 1 L vegetable broth: Use a good quality one because it reduces down and becomes the base of your sauce
• 2 tbsp olive oil: Coats the pasta preventing sticking and adds richness to the final dish
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust these to taste since broth brands vary in sodium
• 1/4 tsp red pepper flakes: Optional but adds a lovely warmth that cuts through the sweetness
• Zest of 1 lemon: Stir this in at the end for a bright fresh finish that makes everything taste alive
• 30 g grated Parmesan: Sprinkle on top for salty umami or leave it off for a dairy free version
• Fresh basil leaves: Tear them over right before serving for an aromatic finish

Instructions

Build your flavor base:

Heat the olive oil in your large pot over medium heat and add the sliced garlic and red onion cooking until they soften and smell amazing about 2 to 3 minutes

Add everything together:

Pile in the spaghetti peas spinach cherry tomatoes vegetable broth salt pepper and red pepper flakes then bring it all to a boil

Let it simmer:

Cook uncovered for 10 to 12 minutes stirring occasionally so the pasta does not stick until the spaghetti is al dente and most of the liquid has been absorbed

Finish bright:

Remove from heat and stir in the lemon zest then serve immediately topped with grated Parmesan and fresh basil leaves

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This recipe became my go to when I moved into my first apartment and realized my tiny kitchen had exactly zero counter space for multiple pots. There was something so satisfying about dumping everything in and watching it transform into something that felt fancy and complete. Now whenever I make it I remember that cramped little kitchen and how proud I felt serving myself a proper meal on a Tuesday night.

Making It Your Own

Sometimes I toss in a drained can of chickpeas when I add the broth for extra protein and heartiness. The chickpeas soften slightly and absorb all those beautiful flavors while adding a creamy texture that makes the dish feel more substantial.

Choosing Your Pasta

Whole wheat spaghetti works perfectly here and adds fiber plus a nutty depth that stands up well to the vegetables. Gluten free spaghetti also cooks up beautifully in this method though you might need to add a splash more broth if it absorbs liquid faster than the package indicates.

Serving Suggestions

This pasta shines alongside a crisp white wine like Sauvignon Blanc which cuts through the starch and complements the spring vegetables. A simple green salad with lemon vinaigrette keeps the meal feeling light and fresh.

• Grill some crusty bread to soak up any remaining sauce in your bowl
• Add a dollop of ricotta on top for extra creaminess
• Serve it warm or at room temperature both ways are delicious

Save

This pasta is the kind of meal that makes you feel like you have your life together even when you definitely do not.

Recipe FAQs

→ Can I use fresh pasta instead of dried spaghetti?

Fresh pasta cooks much faster than dried, so reduce the cooking time to 3-4 minutes and add less broth since fresh pasta doesn't absorb as much liquid.

→ What other vegetables work well in this dish?

Asparagus, sugar snap peas, or zucchini would be lovely additions. Add hearty vegetables like asparagus in step 2, but tender greens like arugula should be stirred in during the last minute of cooking.

→ Can I make this gluten-free?

Absolutely. Use your favorite gluten-free spaghetti and ensure your vegetable broth is certified gluten-free. Cook times may vary slightly depending on the pasta brand.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the pasta, as the starch will continue to thicken the sauce.

→ Can I freeze this dish?

While possible, freezing may alter the texture of the pasta and vegetables. If freezing, undercook slightly and thaw overnight in the refrigerator before reheating with additional liquid.