Spring Veggie One-Pot Spaghetti (Printable)

Vibrant pasta with fresh spring vegetables simmered together for maximum flavor and minimal cleanup.

# 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, 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 sliced garlic and red onion, sautéing 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 - Add salt, black pepper, and red pepper flakes. Stir occasionally to prevent pasta from sticking.
04 - Cook uncovered for 10-12 minutes until pasta reaches al dente texture and most liquid is absorbed. Stir in lemon zest.
05 - Remove from heat and divide among serving plates. Top each portion with Parmesan cheese and fresh basil leaves.

# Expert Suggestions:

01 -
  • The pasta absorbs all that vegetable broth flavor while cooking, turning into something almost creamy without a drop of cream
  • Its the kind of meal that looks impressive but actually saves you from doing dishes afterward
02 -
  • The liquid will look way too watery at first but trust the process, the pasta soaks most of it up
  • Stir more frequently toward the end when the liquid gets lower, that is when sticking happens
03 -
  • Break your spaghetti in half if you are using a smaller pot, it makes stirring so much easier
  • Reserve a splash of pasta water before it all absorbs, just in case you need it at the end
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