Spring Veggie One-Pot Spaghetti

The first time I made this pasta, I was recovering from a brutal kitchen renovation where my stove was the only appliance still functioning. Everything else was packed in boxes, my countertops were covered in drywall dust, and I was exhausted. I grabbed whatever vegetables I had in the freezer, a box of spaghetti, and my largest pot. Twenty minutes later, I was sitting on a packing crate eating the most incredible pasta I had made in months.

Last spring my neighbor Sarah came over with a bag of fresh peas from her garden. We stood in my kitchen drinking wine and shelling peas, talking about how food somehow tastes better when someone else grew it. We made this pasta together that night, adding handfuls of spinach from my windowsill garden, and it became one of those evenings where the conversation flows as easily as the wine.

Ingredients

• 350 g (12 oz) dried spaghetti: The pasta cooks directly in the broth, absorbing all that vegetable flavor and releasing starches that help create a naturally creamy sauce
• 150 g (1 cup) frozen or fresh peas: Frozen peas work beautifully here and they add sweet bursts of freshness that balance the savory elements
• 100 g (3.5 oz) baby spinach: Add this near the end so it wilts gently while keeping its vibrant green color
• 200 g (7 oz) cherry tomatoes, halved: These burst during cooking, releasing their juices into the broth for extra depth
• 2 cloves garlic, thinly sliced: Slicing rather than mincing gives you milder garlic flavor that distributes evenly throughout the dish
• 1 small red onion, thinly sliced: Red onion becomes sweet and mellow as it simmers, adding beautiful color and mild bite
• 1 L (4 cups) vegetable broth: This becomes your cooking liquid and eventual sauce, so use a good quality one you would drink on its own
• 2 tbsp olive oil: Start with this to sauté your aromatics and bring everything together
• 1/2 tsp salt: Adjust based on how salty your broth is already
• 1/4 tsp black pepper: Freshly cracked adds the best aroma
• 1/4 tsp red pepper flakes (optional): Just a whisper of heat to make the flavors pop
• Zest of 1 lemon: This brightens everything at the end and cuts through the richness
• 30 g (1/4 cup) grated Parmesan cheese: Vegetarian alternatives work perfectly if that is a concern
• Fresh basil leaves, to serve: Tear these by hand for the most aromatic finish

Instructions

Build your flavor foundation:

Heat the olive oil in your largest pot over medium heat. Add the sliced garlic and red onion, cooking for 2 to 3 minutes until the garlic is fragrant and the onion has started to soften.

Add everything but the kitchen sink:

Break the spaghetti in half if you prefer shorter noodles, then add it to the pot along with the peas, spinach, and cherry tomatoes. Pour in the vegetable broth and bring everything to a lively boil.

Season and stir:

Add your salt, black pepper, and red pepper flakes. Stir occasionally to keep the pasta from sticking to itself or the bottom of the pot.

Let it work its magic:

Cook uncovered for 10 to 12 minutes. The pasta should be al dente and most of the liquid should be absorbed, leaving you with a thickened, glossy sauce coating each strand.

Finish with brightness:

Remove from heat and stir in the lemon zest. Divide among warm plates and finish with grated Parmesan and fresh basil leaves torn by hand.

Save

This pasta has become my go-to when friends drop by unexpectedly. I love watching people's faces when they realize those bright green peas and sweet tomatoes are part of the sauce itself, not just add-ins. It is the kind of food that makes people linger at the table longer than they planned.

Make It Your Own

I have added a drained can of chickpeas for protein, swapped in whole wheat spaghetti for extra fiber, and used whatever greens are in the fridge from arugula to kale. The method stays the same even when the ingredients change.

Wine Pairing

A crisp Sauvignon Blanc cuts through the starch and complements the spring vegetables perfectly. Pinot Grigio works just as well if that is what you have open.

Leftover Wisdom

This pasta reheats beautifully with a splash of water or broth to loosen it up. The flavors actually improve overnight as everything melds together.

• Store in an airtight container for up to three days
• Add a handful of fresh greens when reheating to revive the dish
• Top with extra Parmesan and a squeeze of fresh lemon before serving leftovers

Save

Sometimes the simplest meals are the ones that become part of your regular rotation, the ones you make without even thinking about it because they just work.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully and add a slightly sweeter flavor. Use the same quantity (150g or 1 cup) and add them in step 2 with the other vegetables. Fresh peas may cook slightly faster, so check for tenderness a minute or two earlier.

→ What can I substitute for vegetable broth?

You can use chicken broth for added depth, or even water mixed with a vegetable bouillon cube. For extra flavor, try pasta water combined with vegetable broth in equal parts.

→ How do I prevent the pasta from sticking?

Stir the pasta occasionally throughout cooking, especially in the first few minutes after adding the broth. The occasional stirring helps distribute heat evenly and prevents clumping without breaking the pasta.

→ Can I make this dairy-free?

Absolutely. Simply omit the Parmesan cheese or replace it with vegan cheese. The dish is naturally flavorful from the vegetables and lemon zest, so it doesn't rely on dairy for taste.

→ How can I add more protein?

A drained can of chickpeas stirred in during step 2 adds excellent plant-based protein and hearty texture. Alternatively, add white beans, lentils, or tofu for different protein options.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc complements the fresh vegetables and lemon zest beautifully. The wine's acidity cuts through the richness of the olive oil and Parmesan cheese perfectly.