Save Experience the ultimate freshness with this Spring Veggie One-Pot Spaghetti. This vibrant, easy pasta dish features fresh spring vegetables simmered together in a single pot for maximum flavor and minimal cleanup. Perfect for busy weeknights, it combines the crunch of peas and the tenderness of wilted spinach with perfectly cooked spaghetti in a savory vegetable broth.
Save Cooking the spaghetti directly in the savory broth allows the pasta to absorb every bit of flavor from the garlic, red onion, and cherry tomatoes. As the liquid reduces, it forms a light, silky sauce that perfectly coats every strand, ensuring a delicious Italian-inspired meal in just 25 minutes total.
Ingredients
- 350 g (12 oz) dried spaghetti
- 150 g (1 cup) frozen or fresh peas
- 100 g (3.5 oz) baby spinach
- 200 g (7 oz) cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 L (4 cups) vegetable broth
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Zest of 1 lemon
- 30 g (1/4 cup) grated Parmesan cheese (or vegetarian alternative)
- Fresh basil leaves, to serve
Instructions
- Step 1
- In a large pot, heat the olive oil over medium heat. Add the garlic and red onion, sauté for 2-3 minutes until fragrant and softened.
- Step 2
- Add the spaghetti, peas, spinach, and cherry tomatoes to the pot. Pour in the vegetable broth and bring to a boil.
- Step 3
- Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent sticking.
- Step 4
- Cook, uncovered, for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir in the lemon zest.
- Step 5
- Remove from heat. Divide among plates and top with Parmesan and fresh basil.
Zusatztipps für die Zubereitung
Using a large pot and a wooden spoon is essential for this recipe to ensure the spaghetti has enough room to cook evenly and to prevent it from sticking to the bottom. Keep the pot uncovered during the boiling phase to allow the broth to reduce into a concentrated sauce.
Varianten und Anpassungen
For an extra protein boost, add a drained can of chickpeas during the boiling step. You can also use whole-wheat spaghetti for added fiber or gluten-free spaghetti for those with sensitivities. To make the dish dairy-free or vegan, simply omit the Parmesan or use a plant-based cheese alternative.
Serviervorschläge
Serve this steaming bowl of spaghetti topped with a generous dusting of Parmesan and freshly torn basil leaves. This dish pairs beautifully with a crisp Sauvignon Blanc, making it an elegant yet simple choice for a spring dinner.
Save This Spring Veggie One-Pot Spaghetti proves that you don't need a lot of equipment to create a meal that is both beautiful and delicious. Enjoy the simplicity of one-pot cooking and the vibrant taste of spring in every bite.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Absolutely. Fresh peas work wonderfully and may require the same cooking time. If using fresh baby peas, add them in step 2 just like frozen ones. Adjust cooking time slightly if needed to ensure tender peas.
- → How do I prevent the pasta from sticking?
Stir occasionally throughout the cooking process, particularly in the first few minutes after bringing the broth to a boil. The key is frequent stirring rather than vigorous tossing to prevent clumping.
- → What can I add for extra protein?
A drained can of chickpeas works wonderfully and adds hearty texture. White beans or cannellini beans are equally delicious alternatives. Add them in step 2 when incorporating the other vegetables.
- → Is this dish gluten-free?
With a simple swap, yes. Use gluten-free spaghetti instead of regular pasta. The remainder of the dish is naturally gluten-free, making it easy to accommodate dietary restrictions.
- → Can I make this dairy-free?
Completely. Simply replace the Parmesan with vegan cheese or omit it entirely. The dish remains flavorful and satisfying with the fresh basil and lemon zest as finishing touches.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh vegetables and bright lemon flavors beautifully. Its acidity balances the richness of the olive oil and Parmesan perfectly.