Save The first time I made this one-pot pasta, I was skeptical about cooking everything together. But standing there watching the spaghetti turn the broth into a silky sauce while the vegetables burst open, I realized sometimes the simplest methods yield the most stunning results. My dinner guest that night actually asked for seconds and then proceeded to lick her plate clean.
Last April, I made this for my sister who claims she hates vegetables. She took one bite of those sweet burst tomatoes and bright peas, looked at me with wide eyes, and asked if this was actually healthy cooking. We ate on the back porch as the sun went down, and I felt like a kitchen magician pulling off the greatest trick of all.
Ingredients
- Spaghetti: The starch released into the cooking liquid creates a naturally creamy sauce that clings to every strand
- Frozen or fresh peas: Add pops of sweetness and stay bright green even after simmering
- Baby spinach: Wilts beautifully into the pasta and adds nutritional heft without overwhelming the dish
- Cherry tomatoes: Burst during cooking releasing their juices into the sauce for concentrated sweetness
- Garlic and red onion: Build the aromatic foundation that makes everything taste restaurant quality
- Vegetable broth: Cooks the pasta while infusing it with deep savory flavor
- Olive oil: Adds richness and helps carry the aromatics throughout the dish
- Salt and black pepper: Essential seasoning that makes the vegetables sing
- Red pepper flakes: Optional but adds a gentle warmth that cuts through the sweetness
- Lemon zest: Brightens everything and makes spring flavors pop
- Parmesan cheese: Adds salty umami and creates the perfect finishing touch
- Fresh basil: Brings a fresh aromatic finish that screams spring
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat, add sliced garlic and red onion, cook for 2 to 3 minutes until fragrant and softened
- Combine everything:
- Add spaghetti, peas, spinach, cherry tomatoes, and vegetable broth to the pot, bring to a boil
- Season and simmer:
- Add salt, black pepper, and red pepper flakes, stir occasionally to prevent sticking
- Cook to perfection:
- Simmer uncovered for 10 to 12 minutes until pasta is al dente and most liquid is absorbed, stir in lemon zest
- Finish and serve:
- Remove from heat, divide among plates, top with grated Parmesan and fresh basil leaves
Save This pasta became my go-to for exhausted weeknights when I want something nourishing but cannot fathom multiple pans and complicated steps. It is the kind of meal that feels like a hug in a bowl while still being light enough for spring weather.
Making It Your Own
I have experimented with adding white beans or chickpeas for extra protein and they work beautifully. Sometimes I swap in asparagus or sugar snap peas when they are in season. The beauty of this method is how adaptable it is to whatever looks freshest at the market.
Pairing Suggestions
A crisp Sauvignon Blanc cuts through the richness while complementing the spring vegetables. For a non alcoholic option, sparkling water with a squeeze of lemon works wonderfully. A simple green salad with vinaigrette alongside makes this feel like a complete meal.
Storage and Reheating
This pasta keeps well in the refrigerator for up to three days. The pasta absorbs more liquid as it sits so add a splash of water or broth when reheating. The vegetables soften but the flavors meld together beautifully making leftovers almost better than the first night.
- Reheat gently over low heat stirring often
- Add a drizzle of olive oil before serving to refresh the dish
- Sprinkle fresh basil just before serving to maintain brightness
Save There is something deeply satisfying about a meal that comes together so effortlessly yet tastes like it took hours to perfect. This pasta is proof that simple ingredients treated with respect can create magic.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen peas?
Absolutely. Fresh peas work beautifully and may require slightly less cooking time. Add them in step 2 along with the other vegetables and cook as directed.
- → What if I don't have vegetable broth?
You can substitute with chicken broth, water mixed with bouillon cubes, or even pasta water if necessary. The broth flavors the pasta and vegetables, so using quality broth enhances the final dish.
- → How do I prevent the pasta from sticking?
Stir occasionally throughout cooking, especially in the first few minutes. The key is maintaining gentle heat and stirring every 2-3 minutes until the pasta reaches al dente texture.
- → Can I add protein to this dish?
Yes, a drained can of chickpeas adds excellent protein and texture. Add them in step 2 with the vegetables. You could also incorporate white beans or crumbled tofu for variety.
- → Is this dish gluten-free?
The traditional version contains wheat gluten in regular spaghetti and milk in Parmesan. Simply swap regular pasta for gluten-free spaghetti and use dairy-free cheese or nutritional yeast as toppings to accommodate dietary needs.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture, as the pasta continues absorbing liquid during storage.