Spring Veggie One-Pot Spaghetti (Printable)

Vibrant pasta with fresh spring vegetables, ready in 25 minutes

# 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 tbsp olive oil

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp red pepper flakes
12 - Zest of 1 lemon

→ Garnish

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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add sliced 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 pasta is al dente and most liquid has been absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with grated Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • Easy cleanup with everything cooked in a single large pot.
  • Fresh and seasonal ingredients like baby spinach and sweet peas.
  • A fast 10-minute preparation time followed by 15 minutes of cooking.
02 -
  • Keep the pot uncovered while simmering to allow the liquid to reduce into a concentrated sauce.
  • Always check labels if you have allergies: this recipe contains wheat (gluten) and milk (Parmesan).
  • If the pasta isn't quite tender when the liquid is gone, add a splash more broth or water.
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