Spring Veggie One-Pot Spaghetti (Printer-friendly)

Vibrant pasta with fresh peas, spinach, and cherry tomatoes simmered 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 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

# How-To Steps:

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 pasta from sticking.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest before removing from heat.
05 - Divide among plates and top with grated Parmesan and fresh basil leaves.

# Expert Hints:

01 -
  • The pasta cooks directly in the broth, creating a silky sauce that clings to every strand without any extra effort or dishes
  • You get a complete meal with vegetables, protein, and carbs all in one pot, ready in under 30 minutes
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks too thick, add a splash of water before serving
  • Breaking the spaghetti in half makes it much easier to stir and serve, though you can leave it whole if you prefer the traditional long strands
03 -
  • Use a pot that is wider than it is tall so the pasta can spread out and cook more evenly
  • Save a handful of fresh basil to add at the very end instead of cooking it into the pot
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