Spring Veggie One-Pot Spaghetti

Spring Veggie One-Pot Spaghetti is a vibrant, easy pasta dish featuring fresh spring vegetables simmered together for maximum flavor and minimal cleanup. This Italian-inspired meal is perfect for anyone seeking a light yet satisfying vegetarian main dish that takes only 25 minutes from start to finish.

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By combining the spaghetti directly with the vegetable broth and fresh produce, the pasta absorbs the savory flavors of the liquid, creating a naturally glossy sauce. The addition of lemon zest and red pepper flakes adds a bright, zesty kick that perfectly balances the sweetness of the cherry tomatoes and red onion.

Ingredients

• Pasta: 350 g (12 oz) dried spaghetti
• Vegetables: 150 g (1 cup) frozen or fresh peas, 100 g (3.5 oz) baby spinach, 200 g (7 oz) cherry tomatoes (halved), 2 cloves garlic (thinly sliced), 1 small red onion (thinly sliced)
• Liquids: 1 L (4 cups) vegetable broth, 2 tbsp olive oil
• Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), Zest of 1 lemon
• Garnish: 30 g (1/4 cup) grated Parmesan cheese (or vegetarian alternative), Fresh basil leaves, to serve

Instructions

Step 1: Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the garlic and red onion, sauté for 2-3 minutes until fragrant and softened.

Step 2: Combine and Boil

Add the spaghetti, peas, spinach, and cherry tomatoes to the pot. Pour in the vegetable broth and bring to a boil.

Step 3: Season

Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent sticking.

Step 4: Simmer

Cook, uncovered, for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir in the lemon zest.

Step 5: Garnish and Serve

Remove from heat. Divide among plates and top with Parmesan and fresh basil.

Zusatztipps für die Zubereitung

For the best results, use a chef's knife and cutting board to slice the garlic and onion as thinly as possible. A wooden spoon is ideal for stirring the pot and preventing the spaghetti from sticking to the bottom. Don't forget to use a zester for the lemon to get that fine, fragrant zest without the bitter white pith.

Varianten und Anpassungen

For extra protein, add a drained can of chickpeas during the second step. You can also use whole-wheat spaghetti for added fiber. For a dairy-free or vegan version, simply omit the Parmesan or use a vegan cheese alternative. If you need a gluten-free option, use GF spaghetti and ensure your vegetable broth is certified gluten-free.

Serviervorschläge

Serve this dish immediately while the steam is still rising. The fresh basil leaves and grated Parmesan should be added at the table for maximum freshness. This pasta pairs beautifully with a crisp, chilled glass of Sauvignon Blanc.

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Each serving of this Spring Veggie One-Pot Spaghetti provides 390 calories, 8 g of total fat, 68 g of carbohydrates, and 14 g of protein. It is a nutritious and balanced vegetarian meal that highlights the best flavors of the season with ease.

Recipe FAQ

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully and will add even more sweetness. Add them in step 2 with the other vegetables. If using very fresh peas, you might only need to cook for 8-10 minutes total to keep them tender but not mushy.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the liquid, so when reheating, add a splash of water or vegetable broth to loosen it up. Reheat gently on the stove or in the microwave.

→ Can I make this gluten-free?

Yes. Simply substitute the regular spaghetti with your favorite gluten-free spaghetti. Brown rice or corn-based pasta works well. Cooking times may vary slightly, so check for doneness a minute or two earlier than the recipe suggests.

→ What other vegetables can I add?

Asparagus, zucchini, bell peppers, or sugar snap peas would all be delicious additions. Add harder vegetables like asparagus or zucchini in step 2 with the pasta. Delicate vegetables like snap peas can go in during the last 5 minutes of cooking.

→ Can I use a different pasta shape?

Certainly. Fusilli, penne, or farfalle all work beautifully in one-pot preparations. shorter pasta shapes might need slightly less cooking time than spaghetti, so adjust accordingly and check for al dente texture around the 8-10 minute mark.

→ Is this suitable for meal prep?

This is excellent for meal prep. The flavors actually improve after a day or two in the refrigerator. portion into individual containers for easy grab-and-go lunches throughout the week. Just keep in mind the pasta will continue to soften, so it's best eaten within 3 days.