Spring Veggie One-Pot Spaghetti

The first time I made this one-pot wonder, I was genuinely skeptical about cooking pasta directly in broth. But standing there watching the spaghetti transform into something silky and infused with vegetable flavor changed everything about how I approach weeknight cooking.

Last Tuesday my roommate walked in mid-simmer and asked what smelled so incredible. She couldnt believe it was just vegetables and pasta cooking together. We ended up eating straight from the pot, standing at the counter, too impatient to even bother with plates.

Ingredients

• 350 g dried spaghetti: The pasta releases starch into the broth, creating a naturally creamy sauce without any cream
• 150 g peas: Frozen work perfectly here and add sweet bursts of freshness
• 100 g baby spinach: Wilts gently into the dish, adding nutrition without overwhelming flavor
• 200 g cherry tomatoes: Halving them lets them release juices that meld with the broth
• 2 cloves garlic: Thinly sliced melts into the oil, infusing every bite
• 1 small red onion: Provides a subtle sweetness that balances the vegetables
• 1 L vegetable broth: The cooking liquid becomes the sauce, so use a good quality one
• 2 tbsp olive oil: Starts the flavor base and carries the garlic essence
• 1/2 tsp salt and 1/4 tsp pepper: Adjust these at the end since broth brands vary
• 1/4 tsp red pepper flakes: Optional, but adds a lovely warmth that cuts through the sweetness
• Zest of 1 lemon: Brightens everything and makes the flavors pop
• 30 g grated Parmesan: The salty finish that pulls it all together
• Fresh basil: Adds that final aromatic flourish

Instructions

Sauté the aromatics:

Heat the olive oil in your large pot over medium heat. Toss in the sliced garlic and red onion, cooking until they soften and your kitchen smells amazing, about 2-3 minutes.

Add everything but the garnish:

Break the spaghetti in half if you prefer shorter pasta. Add it to the pot along with the peas, spinach, tomatoes, and vegetable broth. Bring to a boil while stirring occasionally.

Season and simmer:

Season with salt, pepper, and red pepper flakes. Cook uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente and the liquid has reduced to a glossy coating.

Finish with brightness:

Remove from heat and stir in the lemon zest. The heat releases the citrus oils and makes the whole dish come alive.

Plate and garnish:

Divide among bowls and top generously with Parmesan and fresh basil. Serve immediately while the cheese melts into the hot pasta.

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This recipe saved me during a particularly chaotic week when cooking felt like just another chore. Something about the simplicity, the way the vegetables melt into the pasta, reminded me that good food doesnt need to be complicated.

Making It Your Own

Once you master the basic technique, the variations are endless. I sometimes add white beans for protein or swap peas for asparagus when spring really hits. The beauty is in the method, not the exact ingredients.

Timing Secrets

The trickiest part is getting the pasta perfectly cooked while leaving enough liquid for sauce. I start checking at 8 minutes and trust my judgment over the recipe time. Every stove and pot is different, and youll learn yours quickly.

Serving Suggestions

This is one of those rare dishes that works as a quick weeknight dinner or casual company food. I like to serve it with a simple green salad dressed with olive oil and lemon, maybe some crusty bread to soak up any remaining broth.

• Grate extra Parmesan at the table for those who love it salty
• A squeeze of fresh lemon juice right before serving brightens everything
• Leftovers reheat beautifully with a splash of water to loosen

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Theres something deeply satisfying about a meal that comes together in one pot but still feels special and cared for. This spaghetti has become my go-to when I want comfort without compromise.

Recipe Questions & Answers

→ Can I use fresh vegetables instead of frozen peas?

Yes, absolutely. Fresh peas work wonderfully in this dish. If using fresh peas, add them at the same time as the frozen peas in step 2. Adjust cooking time slightly if needed, as fresh peas may cook faster.

→ How do I prevent the pasta from sticking?

Stir the pasta occasionally throughout cooking, especially during the first 5 minutes. The vegetable broth will help keep it moist, but frequent stirring ensures even cooking and prevents clumping.

→ What can I use as a protein addition?

A drained can of chickpeas adds excellent protein and texture. You can also add white beans, lentils, or tofu. Add these in step 2 along with the other vegetables.

→ Is this dish gluten-free?

The standard version contains gluten from regular spaghetti. To make it gluten-free, substitute with gluten-free spaghetti. Check all ingredient labels to ensure no cross-contamination.

→ Can I make this dairy-free?

Yes, simply omit the Parmesan cheese or replace it with vegan cheese alternatives. The dish remains flavorful with the lemon zest and fresh basil as finishing touches.

→ How long does this keep as leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture. It's not ideal for freezing due to pasta texture changes.