One Pot Spring Vegetable Pasta (Printer-Friendly)

Vibrant pasta with tender spring vegetables cooked in one pot for easy preparation and minimal cleanup.

# What You'll Need:

→ Pasta & Cooking Liquid

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

→ Seasonings & Garnish

11 - 2 tbsp olive oil
12 - 1 tsp lemon zest
13 - 2 tbsp lemon juice
14 - 1/4 cup grated Parmesan cheese, plus extra for serving
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 reaches al dente texture 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 completely and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and freshly ground black pepper. Sprinkle with chopped fresh herbs and additional Parmesan cheese if desired.
06 - Serve immediately in warmed bowls. Offer extra Parmesan, fresh herbs, and lemon wedges at the table for garnish.

# Expert Hints:

01 -
  • The pasta cooks directly in the broth, creating its own silky sauce while saving you from draining another colander
  • You can use whatever vegetables look fresh and beautiful at the market
02 -
  • If the pasta absorbs all the liquid before it is fully cooked, add another splash of water and continue simmering
  • Reserve a handful of those cherry tomatoes to scatter on top for a pop of color
03 -
  • Use a wide pan rather than a tall pot, more surface area means better evaporation and sauce reduction
  • Grate your own Parmesan instead of buying pre grated, the texture and flavor difference is remarkable

Go Back