Spring Veggie One-Pot Spaghetti (Printer-friendly)

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 for serving

# 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 - Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent sticking and cook uncovered for 10-12 minutes until pasta reaches al dente texture and most liquid is absorbed.
04 - Remove from heat and stir in lemon zest to brighten the dish.
05 - Divide among serving plates and top with grated Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • Everything cooks in one pot, so theres almost no cleanup after a long day.
  • The vegetables release their flavor directly into the pasta as it cooks, creating a silky, veggie packed sauce without any cream.
  • Its flexible enough to use whatever spring produce you have on hand or hiding in the crisper drawer.
02 -
  • Stir the pasta every few minutes or it will stick to the bottom of the pot and cook unevenly.
  • Dont cover the pot, the liquid needs to reduce and concentrate as the pasta cooks, or youll end up with soup instead of saucy spaghetti.
  • Add the lemon zest at the very end, not during cooking, or the bright citrus flavor will fade into the background.
03 -
  • Use a pot that feels too big, the pasta needs room to move and absorb the broth evenly without crowding.
  • Taste the pasta a minute before the timer goes off, different brands cook at slightly different rates and you want to catch it right at al dente.
  • Save a little broth in a measuring cup before draining, if the pasta seems dry after cooking, you can stir in a few spoonfuls to bring it back to life.
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