One Pot Spring Vegetable Pasta (Printable Version)

Vibrant pasta with tender spring vegetables cooked together in one pot. Easy preparation with 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

# How to Make It:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced leek and minced garlic, sauté until soft and fragrant, approximately 2 minutes.
02 - Add pasta, vegetable broth, and water to the skillet. Bring to a boil, stir once, then reduce heat to a gentle simmer. Cook, stirring occasionally, for 8 minutes until pasta begins to soften.
03 - Stir in asparagus pieces, sugar snap peas, and sliced zucchini. Continue cooking, stirring frequently, for another 7 minutes until pasta is al dente, vegetables are tender-crisp, and most liquid is absorbed.
04 - Add spinach, 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 black pepper. Sprinkle with fresh herbs and additional Parmesan. Serve hot, accompanied by lemon wedges if desired.

# Expert Advice:

01 -
  • The pasta cooks directly in the broth, absorbing all that vegetable flavor while creating its own creamy sauce without any heavy cream
  • You get tender crisp vegetables in every bite, and the entire dish comes together in about 30 minutes with practically zero cleanup
02 -
  • The liquid will look very thin at first but trust the process as the pasta releases starch and creates a perfectly creamy sauce on its own
  • Keep an eye on the pan during the last few minutes and add a splash of water if it is absorbing too quickly
03 -
  • Reserve some pasta water before the liquid fully absorbs in case you need to thin the sauce later
  • Use a vegetable peeler to shave extra Parmesan over the top for an elegant finish

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