Spring Veggie One-Pot Spaghetti (Printable View)

Vibrant one-pot pasta with fresh spring vegetables, peas, spinach, and cherry tomatoes. Easy, vegetarian, ready in 25 minutes.

# Needed Ingredients:

→ 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, optional
12 - Zest of 1 lemon

→ Garnish

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

# Directions:

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

# Expert Hints:

01 -
  • Everything cooks in one pot, meaning less cleanup and more flavor absorption
  • The pasta creates its own silky sauce from the vegetable broth as it cooks
02 -
  • Resist the urge to add more broth than called for, as the pasta needs the right liquid ratio to cook properly
  • The sauce will continue to thicken as it sits off the heat, so dont worry if it looks slightly looser than you expect
03 -
  • If the pasta absorbs all the liquid before its fully cooked, add hot water in small increments
  • Break the spaghetti in half before adding if you prefer shorter noodles that are easier to serve
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