Spring Veggie One-Pot Spaghetti (Printable Page)

Vibrant pasta dish featuring fresh spring vegetables simmered together for maximum flavor and minimal cleanup.

# What You Need:

→ 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
12 - Zest of 1 lemon

→ Garnish

13 - 1/4 cup grated Parmesan cheese or vegetarian alternative
14 - Fresh basil leaves for serving

# Steps:

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. Stir occasionally to prevent 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. Divide among plates and top with Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • Everything cooks in one pot, including the pasta, which means the starch thickens the cooking liquid into a silky sauce that coats every strand
  • Spring vegetables stay vibrant and tender because they cook just minutes in the broth, never turning mushy or sad
02 -
  • The pasta will continue absorbing liquid even after you remove it from heat, so if it looks a bit soupy, give it another minute before serving
  • Stir more frequently toward the end as the sauce thickens, or you'll end up with a stuck-on layer at the bottom that's miserable to clean
03 -
  • Don't break the spaghetti unless necessary, longer strands twirl better on a fork
  • Grate your own Parmesan instead of using pre-grated for better melting and flavor
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