Spring Veggie One-Pot Spaghetti

Last spring, I found myself drowning in bags of peas and spinach from an overenthusiastic farmers market run. This one-pot miracle was born out of pure desperation and a serious aversion to doing dishes after a long day. Now it's become my go-to when I want something that screams fresh but doesn't require me to use every pan in my kitchen.

I made this for my sister during one of those frantic weeknight dinners where we talked more than we ate. She kept pausing between stories to ask what was in it, genuinely shocked that something this vibrant came together in barely twenty minutes. That's when I knew this wasn't just emergency food anymore.

Ingredients

• 350 g (12 oz) dried spaghetti: The pasta releases starch into the broth creating a natural creamy sauce without any cream
• 150 g (1 cup) frozen or fresh peas: Frozen work beautifully here and add pops of sweetness throughout
• 100 g (3.5 oz) baby spinach: Wilts down into the pasta adding gorgeous green color and nutrients
• 200 g (7 oz) cherry tomatoes, halved: They burst while cooking 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: Adds sweetness and subtle color contrast to the green vegetables
• 1 L (4 cups) vegetable broth: This becomes both cooking liquid and sauce so use one you actually like drinking
• 2 tbsp olive oil: Start with this to sauté the aromatics and carry the flavors throughout
• 1/2 tsp salt: Adjust based on how salty your broth is already
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/4 tsp red pepper flakes: Optional but adds a gentle warmth that balances the sweet vegetables
• Zest of 1 lemon: Brightens everything up and cuts through the richness
• 30 g (1/4 cup) grated Parmesan cheese: Or use vegetarian alternative for the same salty finish
• Fresh basil leaves: Tear them by hand for the most aromatic finish

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Build Your Flavor Base:

In a large pot heat the olive oil over medium heat then add the garlic and red onion. Sauté for 2-3 minutes until fragrant and softened but not browned.

Add Everything But the Garnish:

Add the spaghetti, peas, spinach, and cherry tomatoes to the pot then pour in the vegetable broth. Bring to a boil.

Season and Simmer:

Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent sticking.

Cook to Perfection:

Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in the lemon zest.

Finish and Serve:

Remove from heat then divide among plates and top with Parmesan and fresh basil.

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This recipe saved me during finals week in college when my roommate and I were studying until midnight and needed something fast but actually nourishing. We'd make it together in our tiny kitchen taking turns stirring and talking about everything except our exams.

Making It Your Own

I've tried adding white beans or chickpeas for extra protein and honestly it works beautifully. The vegetables can change with the seasons too asparagus in early spring or zucchini in summer work just as well as the peas and spinach.

Broth Matters

Since the broth reduces down and becomes the sauce itself use one you genuinely enjoy the taste of. I learned this the hard way with an overly salty store-bought broth that made the entire dish taste like ocean water.

Perfecting the Texture

The key is not letting all the liquid evaporate completely. You want that glossy starch-thickened sauce clinging to each strand of pasta. If it gets too dry add a splash more broth or even a little pasta water before serving.

• Break pasta in half for easier stirring and serving
• Grate extra Parmesan at the table because everyone wants more
• Serve immediately while the cheese is still melting

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There's something deeply satisfying about a meal that requires zero compromise between convenience and actual flavor. This pasta delivers both without asking for much in return.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas work wonderfully. They may cook slightly faster than frozen, so adjust timing accordingly. Add them in step 2 as directed.

→ What if I don't have vegetable broth?

You can substitute with chicken broth, water with a vegetable bouillon cube, or even white wine mixed with water for added depth of flavor.

→ How do I prevent the pasta from sticking?

Stir occasionally throughout cooking, especially during the first few minutes. The broth should keep pasta relatively loose, but consistent stirring prevents clumping.

→ Can I make this gluten-free?

Absolutely. Simply swap the spaghetti for gluten-free pasta. Cook time may vary slightly, so check package directions and adjust accordingly.

→ What proteins work well with this dish?

Chickpeas, white beans, or lentils add heartiness. For non-vegetarian options, consider diced chicken, shrimp, or pancetta added in step 2 before the broth.

→ Can I prepare this ahead?

Best served fresh, but leftovers keep refrigerated for 2-3 days. Reheat gently with a splash of broth to restore moisture, then finish with fresh basil and cheese.