Spring Veggie One-Pot Spaghetti (Printable View)

Vibrant one-pot pasta with 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, optional
12 - Zest of 1 lemon

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, cooking 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 rolling boil.
03 - Season with salt, black pepper, and red pepper flakes if desired. Stir occasionally to prevent pasta from sticking to the pot bottom.
04 - Cook uncovered for 10-12 minutes until spaghetti reaches al dente texture and broth is mostly absorbed. Stir in lemon zest during final minute.
05 - Remove from heat and divide among serving plates. Top each portion with grated Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • The pasta absorbs all the vegetable flavors while cooking, creating a silky sauce without any cream or butter
  • Cleanup takes literally two minutes because everything happens in one vessel
  • You can swap in whatever vegetables look good at the market and it still works beautifully
02 -
  • The starch from the pasta is what creates the sauce texture, so do not drain the liquid even if it looks soupy at first
  • Keep the heat at medium once it boils rather than reducing to a simmer, or the pasta will not cook through before the liquid evaporates
03 -
  • Use a pot wider than it is tall so the pasta can spread out and cook more evenly
  • Room temperature broth helps the pasta cook more consistently than cold broth straight from the fridge
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