One Pot Spring Vegetable Pasta (Print View)

Tender spring vegetables and pasta simmer together in one pot for a vibrant, effortless meal.

# 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
15 - Salt and black pepper to taste
16 - 2 tbsp chopped fresh basil or parsley

# How-To Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced leek and minced garlic, sauté until softened and fragrant, 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 steady simmer. Cook for 8 minutes, stirring occasionally to prevent sticking.
03 - Stir in asparagus pieces, sugar snap peas, and zucchini slices. Continue cooking for 7 minutes, stirring frequently, until pasta is al dente and vegetables are tender-crisp. Most liquid should be absorbed.
04 - Add baby 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 - Season generously with salt and black pepper. Remove from heat and sprinkle with fresh basil or parsley. Serve hot, topped with additional Parmesan if desired.

# Expert Hints:

01 -
  • The starch from the pasta creates this incredibly silky sauce that clings to every vegetable
  • You literally dump everything in one pan and walk away for twenty minutes
  • It tastes like spring on a plate but comes together faster than delivery would arrive
02 -
  • The liquid will look worryingly abundant at first, but trust the process as the pasta drinks it all in
  • Reserve about a half cup of pasta water before the final step in case you need to loosen the sauce
  • Snap peas can go in whole if they are small, but larger ones benefit from a quick halving first
03 -
  • Keep the broth at a gentle simmer rather than a violent boil, or your pasta might cook unevenly
  • Wait until the very end to add salt, since the broth and parmesan both bring their own salinity

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