Spring Veggie One-Pot Spaghetti (Print Version)

Vibrant one-pot 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 (optional)
12 - Zest of 1 lemon

→ Garnish

13 - 1/4 cup grated Parmesan cheese (or vegetarian alternative)
14 - Fresh basil leaves, to serve

# How To Make It:

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, stirring occasionally to prevent burning.
02 - Add spaghetti, peas, spinach, and halved cherry tomatoes to the pot. Pour in vegetable broth and bring to a boil, stirring gently to submerge pasta.
03 - Season with salt, black pepper, and red pepper flakes if using. Stir occasionally to prevent pasta from sticking together.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest just before removing from heat.
05 - Remove from heat. Divide among serving plates and top with grated Parmesan and fresh basil leaves.

# Top Tips:

01 -
  • The starch from the pasta creates its own silky sauce, so you get maximum flavor with almost zero effort
  • Everything cooks together, meaning less cleanup and more time to actually enjoy your evening
  • Fresh spring vegetables transform a simple pasta into something that tastes like it came from a tiny Italian kitchen
02 -
  • Resist the urge to add more broth, the pasta really does absorb it all and creates the perfect consistency on its own
  • Stir more frequently than you think you need to, especially in the last few minutes, to prevent any sticking on the bottom
  • The pasta continues cooking slightly after you remove it from heat, so err on the side of al dente
03 -
  • Break the spaghetti in half if your pot is not large enough to accommodate full strands, this actually makes it easier to serve and eat
  • Use whole wheat spaghetti for added fiber and a nutty flavor that pairs surprisingly well with the sweet vegetables
  • Taste the pasta right before removing from heat, the residual heat will finish the cooking process
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