Spring Veggie One-Pot Spaghetti (Printable Version)

Vibrant one-pot pasta featuring fresh spring vegetables simmered together for maximum flavor and minimal cleanup.

# Needed Ingredients:

→ 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 or vegetarian alternative
14 - Fresh basil leaves, to serve

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add 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 reaches al dente texture and most liquid is absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with Parmesan cheese and fresh basil.

# Expert Advice:

01 -
  • Minimal Cleanup: With everything cooked in a single pot, post-dinner tidying is a breeze.
  • Fresh Flavors: Peas, baby spinach, and cherry tomatoes provide a bright, seasonal taste.
  • Efficient Cooking: Ready in just 25 minutes, making it an ideal choice for a quick vegetarian dinner.
02 -
  • Al Dente Perfection: Start checking the pasta at the 10-minute mark to ensure it doesn't overcook.
  • Stir Regularly: Stirring the pot occasionally prevents the spaghetti from sticking together or to the bottom of the pot.
  • Lemon Brightness: Always add the lemon zest at the end of cooking to preserve its fresh, aromatic quality.
Go Back