Spring Veggie One-Pot Spaghetti

The first time I made this one-pot wonder, I stood over the stove watching the spaghetti soften and curl, the vegetables tumbling together in that golden broth. Something about the way the cherry tomatoes burst open, staining everything with their juices, felt like magic happening right in my kitchen. My roommate wandered in, drawn by the scent of garlic and lemon, and we ended up eating straight from the pot with wooden spoons.

Last spring, my friend Sarah brought over a bag of fresh peas from her fathers garden and we added them to this dish instead of frozen. The sweetness was unbelievable, the kind of flavor that makes you pause mid-bite and just look at each other. We ate on the back porch while her kids chased fireflies, and I remember thinking this is exactly what food should be simple, nourishing, and shared.

Ingredients

• 350 g (12 oz) dried spaghetti: Break the noodles in half if your pot is on the smaller side, they will cook just fine and become easier to twirl later
• 150 g (1 cup) frozen or fresh peas: Frozen peas work beautifully here and actually tend to be sweeter than fresh ones unless you are picking them straight from the vine
• 100 g (3.5 oz) baby spinach: Stir these in at the very end if you prefer them bright green rather than cooked into the sauce
• 200 g (7 oz) cherry tomatoes, halved: The halves release their juices into the broth creating that incredible natural sauce base
• 2 cloves garlic, thinly sliced: Thin slices mellow as they cook, while minced garlic might burn and turn bitter
• 1 small red onion, thinly sliced: Red onion adds a lovely sweetness that balances the brightness of the lemon
• 1 L (4 cups) vegetable broth: Low-sodium broth lets you control the seasoning, and homemade will make this next-level incredible
• 2 tbsp olive oil: Use a good quality extra virgin oil here since it is a main flavor component
• 1/2 tsp salt: Start with less and add more at the end, depending on how salty your broth is
• 1/4 tsp black pepper: Freshly cracked pepper makes such a difference in the final flavor
• 1/4 tsp red pepper flakes (optional): These add a gentle warmth that cuts through the richness of the starch
• Zest of 1 lemon: The zest brightens everything without adding acid, which can sometimes compete with the tomatoes
• 30 g (1/4 cup) grated Parmesan cheese: Vegetarian Parmesan alternatives work wonderfully if that is a concern for you
• Fresh basil leaves, to serve: Tear them by hand rather than cutting to avoid bruising and blackening

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat, then add the sliced garlic and red onion. Cook them gently for 2 to 3 minutes until they are fragrant and just starting to soften, being careful not to let the garlic brown.

Bring everyone to the pot:

Add the spaghetti, peas, spinach, and cherry tomatoes, then pour in the vegetable broth. Give everything a good stir so the spaghetti is submerged and the vegetables are distributed throughout the pot.

Season and simmer:

Sprinkle in the salt, black pepper, and red pepper flakes if using them. Bring to a boil, then stir occasionally to keep the pasta from sticking to the bottom of the pot.

Let the magic happen:

Cook uncovered for 10 to 12 minutes, watching as the liquid reduces and thickens into a silky sauce. The pasta should be al dente and most of the broth should be absorbed, with just enough thickened liquid left to coat each strand.

Finish with brightness:

Stir in the lemon zest, then remove from heat immediately. Divide among bowls and top generously with grated Parmesan and fresh basil leaves.

Save

This recipe became my go-to for Sunday suppers during that first spring after I moved into my own place. There was something so comforting about the routine, filling my tiny kitchen with the smell of garlic and tomatoes, knowing I would have leftovers for lunch the next day.

Making It Your Own

The beauty of this dish is how flexible it is. I have added white beans for protein, swapped the spinach for arugula when that was what I had, and even stirred in some ricotta at the end for a creamy version.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the starch beautifully, and a simple green salad with a sharp vinaigrette balances the richness of the pasta.

Timing And Prep

I like to slice my garlic and onion while the oil heats, then measure everything else into small bowls before I start cooking. Once that pot goes on the stove, everything moves quickly and you want to be ready.

• Start your water or broth heating in a separate kettle if you want to speed up the initial boil
• Halve your tomatoes while the onions and garlic are softening
• Grate your cheese and zest your lemon before you even turn on the stove

Save

This is the kind of recipe that reminds me why I fell in love with cooking in the first place, simple ingredients transforming into something greater than the sum of their parts.

Recipe FAQs

→ Can I make this gluten-free?

Use gluten-free spaghetti in place of regular pasta. The cooking time may vary slightly, so check for doneness a few minutes early. Ensure your vegetable broth and Parmesan alternative are certified gluten-free.

→ What other vegetables work well?

Asparagus, zucchini, bell peppers, or fresh green beans would all be excellent additions. Add heartier vegetables like asparagus when you add the pasta, while delicate greens like Swiss chard can go in during the last few minutes of cooking.

→ Can I use fresh pasta instead?

Fresh pasta cooks much faster than dried, so reduce the broth to about 2 cups and cook for only 3-4 minutes. Watch closely to prevent the pasta from becoming too soft.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may want to add a splash of water or broth when reheating. Reheat gently on the stovetop or in the microwave.

→ Can I add protein?

Chickpeas, white beans, or shredded rotisserie chicken all work beautifully. Add canned beans along with the pasta. If using cooked chicken, stir it in during the last 2-3 minutes just to warm through.