Spring Veggie One-Pot Spaghetti (Printer View)

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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add garlic and red onion, sauté for 2 to 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 to 12 minutes until pasta is al dente and most liquid is absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with Parmesan and fresh basil.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you're eating before the kitchen gets messy.
  • The pasta absorbs all the vegetable broth, so every bite tastes richer than it should.
  • It's flexible enough to handle whatever vegetables are sitting in your crisper drawer.
  • You get that fresh, bright flavor without spending an hour chopping or stirring.
02 -
  • Stir the pasta every few minutes or it will stick to the bottom of the pot and you'll end up with clumps instead of silky strands.
  • Don't add the lemon zest too early or the heat will cook off all the bright citrus flavor you're counting on.
  • If the liquid absorbs too fast and your pasta isn't quite done, add a splash more broth or water and keep cooking.
  • Taste before serving because the broth's saltiness varies by brand and you might need a pinch more seasoning at the end.
03 -
  • If you want a creamier finish, stir in a spoonful of mascarpone or cream cheese right before serving.
  • Toast some pine nuts in a dry pan and scatter them on top for a little crunch and richness.
  • Always zest your lemon before you juice it, you'll thank yourself when you're not wrestling with a slippery naked lemon later.
  • For a deeper flavor, use half vegetable broth and half white wine, it adds complexity without extra effort.
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