Save The first time I made this one-pot pasta, I was skeptical about cooking spaghetti directly in broth. But watching those cherry tomatoes burst and release their juices into the starchy liquid convinced me. Now it's my go-to when I want something fresh and comforting without the cleanup hassle.
Last spring, my neighbor Sarah dropped by unexpectedly while I had this bubbling away on the stove. She ended up staying for dinner and declared it the best vegetarian pasta she'd ever tasted. There's something about the way the peas get sweet and tender in the broth that makes people feel at home.
Ingredients
- 350 g dried spaghetti: The starch from this pasta thickens the broth into a silky sauce as it cooks
- 150 g frozen or fresh peas: These add bursts of sweetness and bright green color to the dish
- 100 g baby spinach: Wilts beautifully into the hot pasta and adds nutrition without overwhelming flavor
- 200 g cherry tomatoes, halved: Roasting in the pot releases their juices creating natural sweetness
- 2 cloves garlic, thinly sliced: Slices distribute flavor more evenly than minced garlic
- 1 small red onion, thinly sliced: mellows as it cooks and adds subtle sweetness
- 1 L vegetable broth: The cooking liquid that becomes the sauce, so choose one you really like drinking
- 2 tbsp olive oil: Start with this to sauté the aromatics and add richness
- 1/2 tsp salt: Adjust based on how salty your broth is
- 1/4 tsp black pepper: Adds gentle warmth and depth
- 1/4 tsp red pepper flakes: Optional but gives a lovely background heat
- Zest of 1 lemon: Brightens all the flavors and makes the vegetables pop
- 30 g grated Parmesan: Creates a salty, umami finish on top
- Fresh basil leaves: Tear these right before serving for the best aroma
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, cooking for 2-3 minutes until fragrant and softened.
- Add everything to the pot:
- Break spaghetti in half if you prefer, then add to pot with peas, spinach, and halved tomatoes. Pour in vegetable broth and bring to a boil.
- Season and stir:
- Add salt, black pepper, and red pepper flakes if using. Stir occasionally to prevent pasta from sticking together.
- Simmer to perfection:
- Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest at the end.
- Finish and serve:
- Remove from heat and divide among plates. Top with grated Parmesan and fresh basil leaves.
Save My daughter used to pick out the peas when she was younger, but now she requests extra. This recipe taught me that patience with vegetables pays off, they have a way of winning people over when cooked right.
Making It Your Own
Sometimes I swap in asparagus tips or sugar snap peas depending on what looks fresh at the market. The method stays the same, but the dish feels new again.
Perfect Pasta Every Time
Taste the pasta a minute before you think it's done. It keeps cooking in that hot broth even off the heat, and nobody likes mushy spaghetti.
Serving Suggestions
A glass of crisp white wine makes this feel like a proper dinner party, even on a Tuesday night.
- Grate extra Parmesan at the table so everyone can add their preferred amount
- Crusty bread is perfect for sopping up any remaining broth
- A simple arugula salad with lemon vinaigrette balances the richness
Save Simple, seasonal, and satisfying in a way that only one-pot meals can be.
Recipe Q&A
- → Can I use fresh vegetables instead of frozen peas?
Yes, fresh peas work wonderfully and will cook in the same time frame. You can also substitute with other spring vegetables like snap peas, asparagus, or zucchini.
- → What should I do if the pasta seems too dry?
Add extra vegetable broth in small increments if the liquid is absorbed too quickly. The pasta should finish cooking with just enough broth to be creamy but not soupy.
- → Is this dish gluten-free?
Not with regular spaghetti, but you can easily make it gluten-free by using gluten-free pasta. The rest of the ingredients are naturally gluten-free.
- → How do I make this vegan?
Use vegan cheese or nutritional yeast instead of Parmesan for garnish. All other ingredients are already plant-based, making this dish naturally vegan-friendly.
- → Can I prepare this ahead of time?
This dish is best served immediately after cooking. However, you can prep all ingredients in advance and store them separately, then cook when ready.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh spring vegetables beautifully. The acidity cuts through the richness of the olive oil and Parmesan.