Spring Veggie One-Pot Spaghetti (Print version)

Vibrant pasta dish with 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, optional
12 - Zest of 1 lemon

→ Garnish

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

# How to Make:

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 -
  • Everything cooks in one pot so cleanup is literally just washing a single vessel
  • The pasta cooks directly in the vegetable broth creating its own silky sauce as it simmers
02 -
  • Break spaghetti in half before adding if your pot isnt tall enough for long noodles
  • The broth should be mostly absorbed but slightly saucy as pasta continues absorbing liquid off heat
03 -
  • Use a pot wider than it is tall for faster evaporation and better pasta submersion
  • Save some pasta water before serving in case you need to loosen the sauce
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