One Pot Spring Vegetable Pasta (Printable)

Vibrant pasta with fresh spring vegetables cooked in one pot for minimal cleanup and maximum flavor.

# What You'll 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. Serve immediately, garnished with extra Parmesan and basil if desired.

# Expert Advice:

01 -
  • The pasta cooks directly in the vegetable broth, absorbing incredible flavor while creating a silky sauce that clings to every bite
  • Its endlessly adaptable: whatever spring vegetables you have on hand will work beautifully here
  • From start to finish, this comes together in 35 minutes but tastes like something that simmered all afternoon
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so if the sauce looks too thick, stir in a splash of broth or water before serving
  • If the pasta is not quite done but most of the liquid has absorbed, add just 1/4 cup more broth and continue cooking
  • Lemon zest is not optional here: its the secret that makes all those spring vegetables sing instead of just tasting like vegetables
03 -
  • Use a pot wider than it is deep: more surface area means faster evaporation and better sauce development
  • Grate your Parmesan from a wedge if possible: pre grated cheese has anti caking agents that prevent it from melting smoothly into the sauce

Go Back