Save to Pinterest Last Tuesday I found myself staring at a CSA box bursting with peas and spinach, realizing I had zero energy for the usual multi-step pasta routine. That afternoon completely changed how I think about one-pot cooking. The broth absorbs into the pasta while the vegetables melt into something almost saucy, creating this incredibly silky texture I'd never achieved with traditional methods. Now it's my go-to when I want dinner to feel special without the mountain of dishes.
My sister was visiting during cherry tomato season last year, and we improvised this exact combination when we were too hangry to follow a proper recipe. We ended up eating straight from the pot, standing in the kitchen, burning our tongues slightly because we couldn't wait. She still messages me every spring asking if I've made 'that pasta' lately, and honestly, I probably have.
Ingredients
- 350 g (12 oz) dried spaghetti: The pasta releases starch into the broth as it cooks, creating a naturally creamy sauce without any cream. Break it in half if your pot isn't quite tall enough.
- 150 g (1 cup) frozen or fresh peas: These add pops of sweetness throughout. Frozen peas work beautifully here since they'll cook in the boiling broth.
- 100 g (3.5 oz) baby spinach: Added at the start so it wilts down completely, almost melting into the sauce and adding earthy depth.
- 200 g (7 oz) cherry tomatoes, halved: They burst slightly as the pasta cooks, releasing their juices into the broth for extra brightness and sweetness.
- 2 cloves garlic, thinly sliced: Thin slices melt into the oil and infuse the whole dish rather than leaving you with big chunks of raw garlic.
- 1 small red onion, thinly sliced: Adds a subtle sweetness that balances the fresh vegetables. Slice them as thin as you can manage.
- 1 L (4 cups) vegetable broth: This becomes your cooking liquid and sauce base. Low sodium lets you control the seasoning perfectly.
- 2 tbsp olive oil: Essential for sautéing the aromatics and adding that silky mouthfeel to the finished dish.
- 1/2 tsp salt: Adjust based on your broth's saltiness. You can always add more at the end.
- 1/4 tsp black pepper: Freshly cracked adds more complexity than pre-ground.
- 1/4 tsp red pepper flakes (optional): Just a background warmth that makes the spring vegetables pop without making it spicy.
- Zest of 1 lemon: This brightens everything at the end, cutting through the richness and making the vegetables sing.
- 30 g (1/4 cup) grated Parmesan cheese: Salty, umami richness that ties the whole dish together. Use a vegetarian alternative if needed.
- Fresh basil leaves: Tear them by hand right before serving. Don't cook them, just let them wilt slightly from the pasta's heat.
Instructions
- Build the flavor base:
- Heat the olive oil in your large pot over medium heat. Add the sliced garlic and red onion, cooking for 2 to 3 minutes until the garlic is golden and the onion is translucent and fragrant.
- Combine everything:
- Add the spaghetti, peas, spinach, and halved cherry tomatoes to the pot. Pour in the vegetable broth and bring it to a boil, giving everything a quick stir to settle the pasta.
- Season and simmer:
- Add the salt, black pepper, and red pepper flakes. Reduce the heat slightly and let it bubble away, stirring occasionally to keep the pasta from sticking to the bottom.
- Cook to perfection:
- Let it cook uncovered for 10 to 12 minutes. The pasta should be al dente and most of the liquid should be absorbed, leaving you with a glossy, emulsified sauce that coats the spaghetti.
- Finish and serve:
- Remove from heat and stir in the lemon zest. Divide among bowls and top generously with grated Parmesan and fresh basil leaves.
Save to Pinterest There's something almost meditative about standing over the pot, watching the liquid transform and the vegetables soften. The kitchen fills with this incredible aroma of garlic and tomatoes, and suddenly 25 minutes feels like a tiny investment for something this satisfying.
Making It Your Own
Once you master the basic technique, this template works with almost any vegetables you have on hand. Asparagus, zucchini, or even green beans can take the place of the peas. The key is keeping vegetables in bite-sized pieces so they cook in the same time as the pasta.
Wine Pairing
A crisp Sauvignon Blanc cuts through the slight richness while complementing the spring vegetables. The citrus notes echo the lemon zest, and the acidity keeps each bite feeling light and fresh. If you prefer red, a Pinot Noir works surprisingly well.
Storage and Leftovers
This pasta keeps well in the refrigerator for up to three days, though the pasta will continue softening as it sits. When reheating, add a splash of water or broth to loosen the sauce. The flavors actually meld and improve overnight, making it excellent for meal prep lunches.
- Reheat gently over low heat, stirring frequently to prevent sticking
- A fresh squeeze of lemon juice brightens leftover servings
- Add new Parmesan and basil just before serving for the best texture
Save to Pinterest 
Somehow this always tastes like it came from a restaurant kitchen, yet it takes less than half an hour on a random Tuesday. That's the kind of weeknight magic I'm always chasing.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, absolutely. Fresh peas work wonderfully and may require slightly less cooking time. Adjust vegetables based on seasonal availability—zucchini, asparagus, and green beans are excellent substitutes.
- → How do I prevent the pasta from sticking?
Stir occasionally throughout cooking, especially in the first few minutes. The broth helps prevent sticking, but regular stirring ensures even cooking and prevents clumping.
- → Can I make this ahead of time?
Best served fresh, but leftovers keep refrigerated for 2-3 days. Reheat gently with a splash of water or broth to restore moisture, as the pasta continues absorbing liquid over time.
- → What type of spaghetti works best?
Dried spaghetti is ideal for this method. Whole-wheat adds fiber and nuttiness, while gluten-free options work well for dietary needs. Fresh pasta may overcook, so adjust cooking time accordingly.
- → How can I add more protein?
Stir in drained canned chickpeas, white beans, or lentils in step 2. For non-vegetarian options, add diced chicken breast or shrimp. Cook proteins alongside vegetables for integrated flavors.
- → Is this dish suitable for meal prep?
Yes, it stores well in airtight containers for 2-3 days. Store Parmesan and basil separately to maintain freshness. Reheat gently, adding broth or water to restore desired consistency.