Spring Veggie One-Pot Spaghetti (Print View)

Vibrant one-pot pasta 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
12 - Zest of 1 lemon

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, sautéing 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 pasta from sticking to the bottom.
04 - Cook uncovered for 10 to 12 minutes until pasta reaches al dente texture and most liquid is absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top each serving with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • The starch from the pasta thickens the broth into its own silky sauce while it cooks
  • You can have dinner ready in under 30 minutes with almost zero cleanup
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat, so do not let it get too dry
  • Stirring occasionally is nonnegotiable or the spaghetti will stick to the bottom of the pot
03 -
  • Break the spaghetti in half before adding it to the pot for easier stirring and serving
  • Save a handful of fresh basil to scatter on top just before eating for the prettiest presentation
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