Spring Veggie One-Pot Spaghetti (Printable)

Vibrant pasta with fresh spring vegetables, peas, spinach, and cherry tomatoes simmered in one pot for easy cleanup.

# 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 tbsp olive oil

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp red pepper flakes (optional)
12 - Zest of 1 lemon

→ Garnish

13 - 1/4 cup grated Parmesan cheese (or vegetarian alternative)
14 - Fresh basil leaves, to serve

# How-To Steps:

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 Hints:

01 -
  • Everything cooks in one pot, which means maximum flavor infusion and practically zero cleanup
  • The pasta absorbs all those vibrant spring vegetable flavors while cooking, creating its own silky sauce
02 -
  • The liquid will look worryingly plentiful at first, but the pasta will absorb most of it while cooking
  • Stir more frequently toward the end as the sauce thickens, or the pasta might stick to the bottom
03 -
  • Break the spaghetti in half before adding if you want easier stirring and serving
  • Taste a piece of pasta before declaring it done, as the liquid reduces fast at the end
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