Spring Veggie One-Pot Spaghetti (Printable)

Vibrant pasta dish featuring 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 to serve

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, sautéing 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 the pasta from sticking to the pot 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 and divide among serving plates. Top each portion with grated Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • One-pot cooking means you only have one dish to wash at the end of the night.
  • Fresh seasonal ingredients like peas, spinach, and lemon zest create a light yet satisfying flavor profile.
  • It is a 25-minute vegetarian meal that requires no complicated techniques.
02 -
  • Stir the pasta frequently, especially in the first few minutes of boiling, to ensure the strands stay separate.
  • If you prefer your spinach very fresh, you can stir it in at the very last minute just before serving rather than boiling it with the pasta.
  • Always check the allergen labels on your broth and pasta to ensure they meet your dietary needs.
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