One Pot Spring Vegetable Pasta (Printable Version)

Tender pasta and fresh spring vegetables simmer together in one pot for a vibrant, easy vegetarian dinner ready in 35 minutes.

# 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 softened and fragrant, approximately 2 minutes.
02 - Add pasta, vegetable broth, and water to the skillet. Bring to a boil, stir well, 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 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 additional minutes until spinach wilts and tomatoes are heated through. Season generously with salt and black pepper.
05 - Remove from heat immediately. Garnish with chopped fresh herbs and additional Parmesan cheese. Serve hot while vegetables retain their vibrant color. Offer lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The starch from the pasta creates a silky sauce right in the pot, no draining or separate sauce making needed
  • All those spring vegetables cook just enough to stay tender crisp, keeping their beautiful bright colors intact
  • From start to finish, this comes together in 35 minutes, making it perfect for busy weeknights when you still want something special
02 -
  • The pasta will continue absorbing liquid even after you remove it from heat, so if the sauce looks a little loose when you finish cooking, that is actually perfect
  • I learned the hard way that adding all the vegetables at the beginning results in mushy, gray disappointment, so timing those additions is everything
  • If the pasta absorbs all the liquid before it is fully cooked, add splashes of water rather than more broth to keep the seasonings balanced
03 -
  • Use a pot or skillet with a wide surface area to help the liquid evaporate evenly while the pasta cooks
  • Grate your Parmesan from a wedge if possible, pre grated cheese does not melt as smoothly into the sauce

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