Spring Veggie One-Pot Spaghetti (Printable)

Vibrant pasta with fresh spring vegetables, simmered in one pot 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 tbsp olive oil

→ Seasonings

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

→ Garnish

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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, sautéing for 2-3 minutes until fragrant and softened.
02 - Add spaghetti, peas, spinach, and halved 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.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with grated Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • The one pot method means the pasta starch thickens the cooking liquid into a silky sauce that clings to every strand
  • Fresh spring vegetables turn tender and sweet while simmering together, creating layers of flavor in just 25 minutes
02 -
  • The liquid amount is precise because the pasta needs exactly that much broth to cook through while creating a sauce
  • Stir more frequently toward the end as the sauce thickens to prevent anything from catching on the bottom
03 -
  • Break the spaghetti in half if you are worried about them fitting in your pot or want easier twirling
  • Taste a piece of pasta before draining off any excess liquid, as you can always cook it down a bit more but cannot add broth back once it is gone
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