Spring Veggie One-Pot Spaghetti (Print Version)

Vibrant pasta with fresh spring vegetables simmered together for maximum flavor.

# Needed Ingredients:

→ 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 tbsp olive oil

→ Seasonings

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

→ Garnish

13 - 1/4 cup grated Parmesan cheese
14 - Fresh basil leaves

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, cook 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. Stir occasionally to prevent sticking.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with Parmesan and fresh basil leaves.

# Expert Suggestions:

01 -
  • Everything cooks in one pot so you spend more time eating and less time scrubbing dishes
  • The pasta absorbs all the vegetable flavors creating its own sauce without any cream or butter
  • Its ready in 25 minutes flat making it perfect for those weeknights when you are starving but want something nourishing
02 -
  • Do not break the spaghetti in half let it soften and collapse into the liquid as it cooks
  • The pasta will continue absorbing liquid after you turn off the heat so there should still be some broth visible when you remove it from the stove
  • Stir more frequently toward the end because the thickened sauce loves to cling to the bottom of the pot
03 -
  • Use a vegetable broth you genuinely love drinking because its flavor concentrates as it reduces
  • Hold back on adding extra salt until the very end since the broth and Parmesan both add saliness
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