One Pot Spring Vegetable Pasta (Printable)
Vibrant fresh pasta with tender spring vegetables, cooked in one pot for easy prep and minimal cleanup.
# What You Need:
→ Pasta & Broth
01 - 12 oz penne or fusilli pasta
02 - 4 cups low-sodium vegetable broth
03 - 1 cup water
→ Spring Vegetables
04 - 1 cup asparagus, cut into 1-inch pieces
05 - 1 cup sugar snap peas, trimmed
06 - 1 cup zucchini, halved and sliced
07 - 1 cup baby spinach
08 - 1 cup cherry tomatoes, halved
09 - 1 small leek, white and light green part, sliced
10 - 2 cloves garlic, minced
→ Flavorings
11 - 2 tbsp olive oil
12 - 1 tsp lemon zest
13 - 2 tbsp lemon juice
14 - 1/4 cup grated Parmesan cheese, plus more for serving
15 - Salt and black pepper, to taste
16 - 2 tbsp chopped fresh basil or parsley
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced leek and minced garlic; sauté until softened, approximately 2 minutes.
02 - Add pasta, vegetable broth, and water to the skillet. Bring to a boil while stirring, then reduce heat to maintain a simmer. Cook for 8 minutes, stirring occasionally to prevent sticking.
03 - Stir in asparagus pieces, sugar snap peas, and sliced zucchini. Continue cooking for 7 minutes, stirring frequently, until pasta reaches al dente texture and vegetables are tender. Most liquid should be absorbed.
04 - Add spinach, halved cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 additional minutes until spinach wilts and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and freshly ground black pepper. Garnish with chopped fresh herbs and additional Parmesan. Serve immediately with lemon wedges if desired.
# Expert Suggestions:
01 -
- Everything cooks in one pot so you spend less time cleaning and more time actually eating dinner
- The pasta absorbs all the spring vegetable flavors making every bite incredibly fresh and bright
02 -
- Resist the urge to add all the vegetables at once or you will end up with mushy tomatoes and overcooked spinach
- The liquid should be mostly absorbed by the end but if it looks too thick earlier, add a splash more water
03 -
- Cut all your vegetables into roughly the same size so they cook evenly and you do not end up with some pieces raw while others are mushy
- Grate your Parmesan fresh instead of using pre grated stuff, it makes a huge difference in how well it melts and coats the pasta