Spring Veggie One-Pot Spaghetti (Printable Version)

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

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add 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 is absorbed. Stir in lemon zest.
05 - Remove from heat. Distribute among serving plates and garnish with Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • Everything cooks in one pot, meaning less cleanup and more flavor absorption
  • The pasta starch thickens the broth naturally, creating its own silky sauce
  • Spring vegetables shine while staying crisp and vibrant
02 -
  • The pasta will continue absorbing liquid, so dont cook until completely dry
  • Salt carefully at first since vegetable broth brands vary wildly in sodium
  • Breaking the spaghetti makes it easier to stir and eat
03 -
  • Use a wide pot rather than a tall one for more even cooking
  • Save a ladleful of pasta water before serving in case it gets too thick
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