Spring Veggie One-Pot Spaghetti (Print version)

Vibrant one-pot pasta with fresh spring vegetables, cherry tomatoes, and garlic. Ready in 25 minutes with minimal cleanup.

# What you'll 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, optional
12 - Zest of 1 lemon

→ Garnish

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

# Directions:

01 - In a large pot, heat the olive oil over medium heat. Add the garlic and red onion, sauté for 2-3 minutes until fragrant and softened.
02 - Add the spaghetti, peas, spinach, and cherry tomatoes to the pot. Pour in the 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, or until the pasta is al dente and most of the liquid has been absorbed. Stir in the lemon zest.
05 - Remove from heat. Divide among plates and top with Parmesan and fresh basil.

# Expert Tips:

01 -
  • You get perfectly cooked pasta and tender vegetables in one pan, meaning less cleanup and more time to actually enjoy your evening
  • The lemon zest brightens everything up in a way that makes each bite taste like spring itself arrived on your plate
02 -
  • Stir the pasta frequently during the first few minutes of cooking, before the starch releases, or it will stick to the bottom of the pot
  • The liquid will look too thin at first but thickens beautifully as the pasta cooks and releases starch
03 -
  • Break the spaghetti in half before adding it to the pot if you want easier stirring and serving
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
Go back