Spring Veggie One-Pot Spaghetti (Print Version)

Easy one-pot pasta with fresh spring vegetables, peas, spinach, and cherry tomatoes simmered together for maximum flavor.

# 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 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

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add sliced 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 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 serving plates and top with grated Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • The starch from the pasta creates an incredibly silky sauce that clings perfectly to every strand
  • You get tender vegetables and perfectly cooked pasta using just one pot, meaning less than five minutes of cleanup afterward
  • The fresh lemon zest brightens everything up, making each forkful feel like spring on a plate
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so there should still be some visible liquid in the pot when you stop cooking
  • Breaking the spaghetti in half before adding it makes everything easier to stir and serve, especially if you are cooking for kids
  • Lemon zest really does make a massive difference, so do not skip this step even if you are tempted to
03 -
  • Use a wide pot rather than a tall narrow one, which helps the pasta cook more evenly and makes stirring easier
  • If the pasta seems too dry before it is fully cooked, add hot broth in quarter cup increments rather than all at once
  • Grate your Parmesan fresh instead of using pre-grated cheese, as the texture melts much better into the hot pasta
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