One Pot Spring Vegetable Pasta (Print View)

Fresh pasta with tender spring vegetables cooked in one pot for easy cleanup.

# Ingredient List:

→ 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 Make:

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 mixture to a boil, stir once, 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 zucchini slices. Continue cooking for 7 additional minutes, stirring frequently, until pasta is al dente and vegetables are tender. Most liquid should be absorbed.
04 - Add baby spinach, halved cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 more minutes until spinach wilts and tomatoes are heated through, stirring gently to combine.
05 - Remove from heat. Season generously with salt and freshly ground black pepper. Sprinkle with fresh herbs and additional Parmesan. Serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means dinner is ready in 35 minutes and cleanup is practically nonexistent
  • The pasta absorbs all the vegetable broth flavors, creating a silky sauce without any heavy cream
  • You can use whatever spring vegetables look best at the market, making it endlessly adaptable
02 -
  • The liquid will look alarmingly abundant at first, but trust that the pasta will absorb most of it and the starch will thicken what remains into a silky sauce
  • Add the delicate vegetables at the very end so they maintain their texture and dont cook into mush
  • Lemon juice loses its bright punch if cooked too long, so always add it right before serving
03 -
  • Taste your broth before adding salt, and remember the Parmesan will add saltiness too
  • Reserve a splash of pasta cooking water just in case you need to loosen the sauce at the end

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