Spring Veggie One-Pot Spaghetti

The first time I made this one-pot pasta, I was honestly skeptical. My tiny apartment kitchen was already overwhelmed with dirty dishes, and the idea of cooking everything in a single pot felt almost too good to be true. But when those cherry tomatoes started bursting open in the broth, staining everything with their vibrant juices, I understood the magic. Now it's my go-to when spring produce starts appearing at the farmers market and I want something that feels both lazy and celebratory.

Last April, my friend Sarah dropped by unexpectedly while I had this bubbling away on the stove. She kept asking what sauce I was making, and when I explained there wasn't one, just vegetables and pasta cooking together, her eyes went wide. We ate standing up in my kitchen, forks in hand, while she told me about her garden plans. That's when I realized this isn't just dinner, it's the kind of food that pulls people in.

Ingredients

• 350 g dried spaghetti: Breaking it in half helps it fit in the pot, though I never remember until I've already dumped it in whole
• 150 g peas: Frozen work beautifully here, no need to thaw first, they'll cook right along with everything else
• 100 g baby spinach: Add these toward the end so they wilt gently but stay vibrant green
• 200 g cherry tomatoes, halved: When they burst, they release sweet juices that become part of the sauce
• 2 cloves garlic, thinly sliced: Thin slices mellow as they cook, avoiding harsh raw garlic bites
• 1 small red onion, thinly sliced: The sweetness balances the acidic tomatoes beautifully
• 1 L vegetable broth: Low sodium is best since the pasta releases starch and the flavor concentrates
• 2 tbsp olive oil: Start with this to sauté the aromatics, coating them in richness
• 1/2 tsp salt: Adjust based on your broth, I always taste halfway through
• 1/4 tsp black pepper: Freshly cracked makes such a difference here
• 1/4 tsp red pepper flakes: Optional but lovely, adding gentle warmth that perks up spring vegetables
• Zest of 1 lemon: This bright note at the end makes everything taste alive
• 30 g grated Parmesan: The salty umami brings everything together
• Fresh basil leaves: Tear them by hand for the most aromatic finish

Instructions

Build the flavor base:

In your large pot, warm the olive oil over medium heat and add the sliced garlic and red onion, letting them soften and become fragrant for about 2-3 minutes.

Add everything but the finishers:

Pour in the spaghetti, peas, spinach, and halved cherry tomatoes, then add the vegetable broth and bring it all to a gentle boil.

Season and stir:

Sprinkle in the salt, black pepper, and red pepper flakes if using, stirring occasionally to keep the pasta from sticking together.

Let it work its magic:

Cook uncovered for 10-12 minutes until the pasta reaches that perfect al dente texture and most of the liquid has transformed into a silky coating.

Finish with brightness:

Remove from heat, stir in the lemon zest, then serve topped with Parmesan and fresh basil leaves torn over the top.

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My neighbor's kids, who usually claim to hate vegetables, polished off bowls of this last week. The little one kept pointing at the green peas and tomatoes, asking what each one was, and then proceeding to eat them all. Sometimes the simplest food creates the biggest moments.

Making It Your Own

I've swapped in asparagus tips when peas weren't available, and once used arugula instead of spinach for a peppery kick. The method stays the same, but the vegetables shift with whatever's fresh and exciting.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the starch and complements the spring vegetables beautifully. But honestly, a light rosé works just as well if that's what you have open.

Meal Prep Secrets

This reheats surprisingly well, though I always add a splash of water or broth when warming it up to loosen the sauce. The flavors actually develop more depth overnight, which I discovered accidentally during a particularly busy week.

• Store in an airtight container for up to three days
• The pasta will absorb more liquid as it sits, so dont worry if it looks thicker
• Reheat gently over medium heat, stirring often

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There's something deeply satisfying about a meal that comes together so simply yet tastes so vibrant. Spring in a bowl, really.

Recipe Questions & Answers

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas work beautifully in this dish. Use the same quantity and add them at the same time. Fresh vegetables may cook slightly faster, so check for doneness around the 10-minute mark.

→ What pasta shape works best for this one-pot method?

Spaghetti works well as specified, but other long thin pasta like linguine or fettuccine also perform excellently. Avoid short pasta shapes as they tend to break apart more easily during the one-pot cooking process.

→ How do I prevent the pasta from sticking together?

Stir occasionally throughout the cooking process, especially in the first few minutes after adding the pasta. The broth and continuous stirring help distribute the heat evenly and keep noodles separated.

→ Is this dish suitable for meal prep?

This dish is best enjoyed fresh, but leftovers keep well in an airtight container for up to 3 days. The pasta will continue absorbing liquid, so store broth separately if you prefer. Reheat gently with a splash of water or broth.

→ What wine pairs well with this pasta?

A crisp Sauvignon Blanc complements the fresh spring vegetables beautifully. The acidity and citrus notes enhance the lemon zest and bright flavors throughout the dish. A light Pinot Grigio is also an excellent choice.

→ Can I make this dairy-free?

Absolutely. Simply omit the Parmesan or substitute with vegan cheese. The dish remains flavorful and satisfying with fresh basil and lemon zest as your finishing touches.