Spring Veggie One-Pot Spaghetti (Printer-Friendly)

Vibrant spaghetti with fresh spring vegetables, simmered in one pot for maximum flavor and 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 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
14 - Fresh basil leaves

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add garlic and red onion, cook 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.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with Parmesan and fresh basil.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, including the pasta, so you'll have almost zero cleanup when you're done
  • The vegetables become sweet and concentrated as they simmer, creating a sauce that tastes like you spent hours making it
  • Ready in 25 minutes flat, making it perfect for those nights when you want something homemade but don't have the energy for a complicated recipe
02 -
  • The broth amount might look like too much liquid, but trust the process—the pasta absorbs most of it as it cooks, creating a silky sauce that clings to every strand
  • Don't break the spaghetti in half. Let it cook whole, and as it softens in the boiling broth, you can gently push it down until it's completely submerged
  • Stir more frequently in the last 3-4 minutes, as the sauce thickens and the pasta releases its starch, which can make it stick to the bottom of the pot
03 -
  • Use a pot that's wider than it is tall for better evaporation and more even cooking
  • If you can find thin spaghetti, use it—the thinner strands cook more evenly and absorb the broth faster
  • Save a handful of fresh basil to add at the very end, right before serving, for maximum aromatic impact
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