Spring Veggie One-Pot Spaghetti

Last Tuesday I found myself staring at a farmers market stall bursting with the first proper peas of the season, those sweet little gems that practically beg to be eaten raw while you walk home. I ended up buying way more than I needed, which led me to throw together this one-pot spaghetti in a moment of what I can only describe as kitchen improvisation at its finest. The whole thing came together in about twenty minutes, and somehow that first bite captured everything I love about spring cooking. My roommate walked in, took one whiff of the simmering broth, and immediately asked if there was enough for seconds.

I made this for my sister last weekend when she was recovering from a brutal week at work. She sat at the counter, watching the tomatoes burst in the bubbling broth, and told me it was exactly the kind of food that makes you feel like everything might actually turn out okay. We ate straight from our bowls, no fancy plating required, just steam rising and that bright lemon zest cutting through the richness.

Ingredients

• 350 g dried spaghetti: The starch released into the broth creates this gorgeous silky sauce that you would swear came from cream
• 150 g peas: Frozen works perfectly here, but fresh shelled peas will make this taste like spring itself exploded in your kitchen
• 100 g baby spinach: Wilts into the pasta at the very end, adding these pockets of vibrant green color
• 200 g cherry tomatoes: They burst open while cooking and release their juices into the broth, creating little pockets of sweetness
• 2 cloves garlic: Thinly sliced so they melt into the oil rather than staying chunky
• 1 small red onion: Adds a gentle sweetness that balances the bright vegetables
• 1 L vegetable broth: Use a good quality one, because this becomes your sauce base
• 2 tbsp olive oil: Start the aromatics in this and save a little for drizzling at the end
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust to taste, but remember the broth is already salty
• 1/4 tsp red pepper flakes: Optional, but I love this tiny kick against the sweet vegetables
• Zest of 1 lemon: Stir this in at the very end for brightness that makes everything pop
• 30 g grated Parmesan: Sprinkle over each bowl for that savory finish
• Fresh basil leaves: Tear these over right before serving

Instructions

Build your flavor base:

Heat that olive oil in your largest pot over medium heat, then add the sliced garlic and onion. Let them soften for about 3 minutes until the garlic is golden and fragrant, but do not let it brown or it will turn bitter.

Add everything at once:

Toss in the spaghetti, peas, spinach, and cherry tomatoes, then pour in the vegetable broth. The pot will look impossibly full, but trust the process.

Season and bring to a boil:

Add your salt, pepper, and those red pepper flakes if you are using them. Stir occasionally to keep the pasta from sticking together.

Let it simmer:

Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed into a thick, glossy sauce.

Finish with brightness:

Stir in the lemon zest, then serve immediately topped with Parmesan and fresh basil.

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This has become my go-to when friends drop by unexpectedly, because I can throw it together while we catch up in the kitchen. Something about watching those little tomatoes burst and the broth turn golden makes even a random Tuesday feel like a proper occasion.

Making It Your Own

I have added a drained can of chickpeas when I needed extra protein, and they fit right into the mix. Whole wheat spaghetti works beautifully here and adds nutty depth.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the starch and highlights the vegetables. A simple green salad with vinaigrette keeps things light and fresh.

Storage Wisdom

This keeps well in the fridge for up to three days, though the pasta will continue to absorb liquid so you might need to splash in a little water when reheating. The flavors actually develop overnight.

• Reheat gently on the stove with a splash of water or broth
• The pasta will soften, so I actually prefer the leftovers slightly undercooked on day one
• Fresh basil is best added just before serving, not stored with the leftovers

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Spring in a bowl, and the kind of meal that reminds you why simple cooking is often the most satisfying.

Recipe Questions & Answers

→ Can I make this gluten-free?

Yes, simply swap the regular spaghetti for your favorite gluten-free pasta. Brown rice or quinoa-based spaghetti work well and maintain similar cooking times.

→ What vegetables can I substitute?

Asparagus, snap peas, or zucchini work beautifully in place of peas. Arugula can replace spinach for a peppery kick. Use whatever fresh spring vegetables you have on hand.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the pasta, as it absorbs more liquid as it sits.

→ Can I make this vegan?

Absolutely. Omit the Parmesan or use a vegan Parmesan alternative. Nutritional yeast adds a similar savory, cheesy flavor while keeping it plant-based.

→ Why cook pasta directly in the broth?

Cooking spaghetti in the vegetable broth allows the starch to release into the liquid, naturally thickening it into a silky sauce. This technique creates maximum flavor with minimal cleanup.

→ Can I add protein to make it more filling?

Chickpeas, white beans, or cubed tofu can be added in step 2. For meat eaters, shredded rotisserie chicken works perfectly stirred in at the end.