Spring Veggie One-Pot Spaghetti

The first time I made this one-pot spaghetti, I was honestly skeptical. Cooking pasta directly in broth with vegetables sounded like a recipe for mushy disaster, but I was tired of washing multiple pots on a Tuesday night. When I took that first bite and realized the pasta had absorbed all the vegetable flavors while staying perfectly al dente, I was converted. Now it is my go-to when I want something comforting but fresh, when the farmers market is bursting with spring produce but I have zero energy for elaborate cooking.

I served this to my sister last spring when she was recovering from surgery and needed something nourishing but light. She called me the next day to say it was the first thing in weeks that actually made her excited to eat again. The bright vegetables and lemon zest somehow taste like hope, like winter is finally over and good things are growing again.

Ingredients

• 350 g (12 oz) dried spaghetti: This breaks down perfectly in the broth, creating its own sauce as it cooks
• 150 g (1 cup) frozen or fresh peas: They add sweet pops of brightness and hold their shape beautifully
• 100 g (3.5 oz) baby spinach: Wilts right into the dish, adding color and nutrition without any bitter taste
• 200 g (7 oz) cherry tomatoes, halved: Roast slightly as they cook, releasing their juices into the broth
• 2 cloves garlic, thinly sliced: Thin slices melt into the oil rather than burning like minced garlic might
• 1 small red onion, thinly sliced: Sweet and mild, it mellows even more as it simmers
• 1 L (4 cups) vegetable broth: This becomes your sauce, so use one you actually enjoy drinking straight
• 2 tbsp olive oil: Starts the flavor base and helps prevent sticking as the pasta cooks
• 1/2 tsp salt: Adjust based on how salty your broth is already
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference here
• 1/4 tsp red pepper flakes (optional): Just a whisper of heat to wake everything up
• Zest of 1 lemon: This brightening element makes the whole dish sing
• 30 g (1/4 cup) grated Parmesan cheese: Adds umami and richness at the end
• Fresh basil leaves: Tear them by hand for the most aromatic finish

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat, then add the sliced garlic and red onion. Cook for 2 to 3 minutes until the garlic is fragrant and the onion has softened, stirring occasionally so nothing browns too quickly.

Add everything but the finishing touches:

Toss in the spaghetti, peas, spinach, and halved cherry tomatoes. Pour in the vegetable broth and bring the whole pot to a boil, giving it a quick stir to settle the pasta.

Season and simmer:

Add the salt, black pepper, and red pepper flakes if you are using them. Stir occasionally to keep the pasta from sticking to the bottom, then let it cook uncovered for 10 to 12 minutes.

Check for doneness:

The pasta should be al dente and most of the liquid should be absorbed, leaving you with a glossy, emulsified sauce. Stir in the lemon zest right at the end to preserve its bright flavor.

Finish and serve:

Remove from heat immediately and divide among plates. Top each serving with grated Parmesan and fresh basil leaves, right at the table so everyone gets that first aromatic hit.

Pin It

This recipe has become my answer to the question what can I make when I want something that feels like a hug but does not weigh me down. It is the kind of meal that makes you feel virtuous for eating vegetables while simultaneously satisfying that deep pasta craving.

Making It Your Own

The beauty of this dish is how easily it adapts to whatever you have on hand. I have swapped in asparagus in spring, zucchini in summer, and even butternut squash cubes in fall when I wanted something more substantial.

The Broth Matters

Because the liquid reduces down and becomes the sauce, your broth choice really matters here. I learned this the hard way when I used an overly salty store-bought version and ended up with dinner that tasted like ocean water. Now I taste my broth first and adjust the salt accordingly.

Timing Is Everything

The difference between perfectly al dente pasta and a mushy disappointment is just a couple of minutes. I start checking at the 10 minute mark and trust my teeth over the package directions every single time.

• Set a timer for 2 minutes earlier than you think you need it
• Trust your taste buds more than the clock
• Remember that residual heat continues cooking the pasta

Pin It

This is the kind of recipe that makes me believe in the magic of one-pot cooking. Simple ingredients, minimal cleanup, maximum flavor.

Your Questions Answered

→ Can I use fresh pasta instead of dried spaghetti?

Fresh pasta cooks much faster than dried, so adjust the cooking time accordingly. Reduce the broth amount slightly since fresh pasta absorbs less liquid. Start checking after 3-4 minutes of cooking to prevent overcooking.

→ What other spring vegetables work well in this dish?

Asparagus, snap peas, or zucchini would be excellent additions. Chop them into similar-sized pieces so they cook evenly. Add harder vegetables like asparagus a few minutes before softer ones like peas.

→ Can I make this gluten-free?

Yes, simply substitute the spaghetti with your favorite gluten-free pasta. Brown rice spaghetti or chickpea pasta work particularly well. Keep in mind that cooking times may vary, so taste for doneness.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing the broth, so you may want to splash in a little water or extra broth when reheating to loosen it up.

→ Can I add protein to make this more filling?

Absolutely. Chickpeas or white beans work perfectly with these flavors. You could also add grilled chicken or shrimp during the last few minutes of cooking. For a vegetarian protein boost, stir in some cubed mozzarella or dollop with ricotta.