Spring Veggie One-Pot Spaghetti (Printable Version)

Vibrant spaghetti with fresh spring vegetables, cooked in one pot for easy 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

# How To Make It:

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 consistency 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 leaves.

# Expert Advice:

01 -
  • Everything happens in one pot, which means you're basically done before you know it and your sink will thank you.
  • The broth becomes this delicate, vegetable-infused sauce that coats each strand of pasta without any cream or butter needed.
  • It's the kind of dish that tastes like spring on a plate, even if it's technically still February outside your window.
02 -
  • If your broth is boiling too vigorously, the pasta will cook unevenly and some pieces will be mushy while others are still firm, so once it reaches a boil, dial it back to a gentle simmer and stir more frequently.
  • The pasta continues to absorb liquid even after you remove the pot from heat, so don't panic if it looks slightly soupy when you first turn off the burner because in two minutes it'll be perfect.
03 -
  • If you want to get dinner on the table even faster, chop everything while the broth comes to a boil, and have your ingredients ready before you start cooking.
  • Leftover pasta will continue to absorb liquid as it sits, so if you have some the next day, heat it gently with a splash of water or broth to bring it back to that perfect creamy consistency.
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