One Pot Spring Vegetable Pasta (Print)
Vibrant pasta with fresh spring vegetables cooked in one pot for easy cleanup and maximum flavor.
# What You Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup cherry tomatoes, halved
04 - 1 cup zucchini, diced
05 - 1 cup baby spinach
→ Pasta
06 - 12 oz penne or fusilli pasta, uncooked
→ Aromatics & Flavorings
07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped
09 - 2 tbsp olive oil
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - 1/2 tsp dried Italian herbs
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Liquids
14 - 4 cups vegetable broth
→ Garnish
15 - 1/4 cup grated Parmesan cheese (plus extra for serving, optional)
16 - 2 tbsp fresh basil, chopped
17 - Zest of 1 lemon
# How To Make It:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
02 - Add asparagus, sugar snap peas, zucchini, and cherry tomatoes. Cook, stirring, for 2–3 minutes until slightly softened.
03 - Stir in pasta, crushed red pepper flakes, Italian herbs, salt, and black pepper. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
05 - Stir in baby spinach and cook for 1–2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese, lemon zest, and fresh basil. Adjust seasoning if necessary.
07 - Serve immediately, garnished with extra Parmesan and basil if desired.
# Expert Tips:
01 -
- The pasta cooks directly in the vegetable broth, creating a silky sauce without any extra effort
- All those spring vegetables turn tender-crisp in the same pot, meaning vibrant colors and fresh flavors in every bite
02 -
- The pasta will continue absorbing liquid even after you turn off the heat, so if the sauce looks perfect at the 10-minute mark, take it off early
- Reserve a splash of pasta water before the final stir in case the sauce tightens up too much
03 -
- Cut all your vegetables to roughly the same size so they cook evenly and finish at the same time as the pasta
- Use a pot wide enough that the pasta can spread out in a single layer, which promotes even cooking