One Pot Spring Vegetable Pasta (Print Version)
Tender pasta with fresh spring vegetables cooked in one pot for easy preparation.
# 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
# Preparation 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, 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 gentle 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-crisp. Most liquid should be absorbed.
04 - Add spinach, cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 minutes until spinach wilts and tomatoes are heated through, creating a light sauce.
05 - Remove from heat. Season generously with salt and freshly ground black pepper. Sprinkle with chopped fresh herbs and additional Parmesan. Serve immediately while hot, offering lemon wedges on the side.
# Expert Advice:
01 -
- The pasta cooks directly in the broth, absorbing all those vegetable flavors for maximum taste with zero fuss
- You get tender crisp vegetables in every bite without blanching or roasting separately
- Cleanup is literally one pot, meaning more time for evening walks and wine
02 -
- The liquid will look alarmingly plentiful at first. Trust the process. It reduces down perfectly as the pasta releases starch.
- Stir more often than you think you need to. The bottom of the pan is where everything wants to stick.
03 -
- Reserve a handful of vegetables to stir in at the very end. Having some that are barely cooked adds lovely texture contrast.
- Grate extra Parmesan over each bowl at the table. The contrast of cold cheese against warm pasta is something special.