Spring Veggie One-Pot Spaghetti (Printable Version)

Fresh spring vegetables and spaghetti cooked together in one pot for maximum flavor and minimal cleanup.

# What You 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 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 sticking and cook uncovered for 10-12 minutes until pasta is al dente and most liquid is absorbed.
04 - Remove from heat and stir in lemon zest. Divide among serving plates and top with Parmesan cheese and fresh basil.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less time washing up and more time enjoying your meal
  • The pasta absorbs all those vegetable flavors while cooking, making every bite taste like spring
02 -
  • The pasta will continue absorbing liquid after you remove it from heat, so take it off while there's still some sauce in the pot
  • Breaking the spaghetti in half makes it easier to stir and serve, though whole pieces work too
03 -
  • Use frozen peas straight from the freezer, no thawing needed
  • Save a splash of pasta water before serving in case it thickens too much as it stands
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