One Pot Spring Vegetable Pasta (Printable)

Vibrant pasta with fresh spring vegetables, cooked in one pot for easy cleanup and maximum flavor.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup cherry tomatoes, halved
04 - 1 cup zucchini, diced
05 - 1 cup baby spinach

→ Pasta

06 - 12 oz penne or fusilli pasta, uncooked

→ Aromatics & Flavorings

07 - 3 cloves garlic, minced
08 - 1 small yellow onion, finely chopped
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon dried Italian herbs
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 4 cups vegetable broth

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - 2 tablespoons fresh basil, chopped
17 - Zest of 1 lemon

# How to Make It:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
02 - Add asparagus, sugar snap peas, zucchini, and cherry tomatoes. Cook, stirring, for 2–3 minutes until slightly softened.
03 - Stir in pasta, crushed red pepper flakes, Italian herbs, salt, and black pepper. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
05 - Stir in baby spinach and cook for 1–2 minutes until wilted.
06 - Remove from heat. Stir in Parmesan cheese, lemon zest, and fresh basil. Adjust seasoning if necessary.
07 - Serve immediately, garnished with extra Parmesan and basil if desired.

# Expert Suggestions:

01 -
  • The pasta cooks directly in the vegetable broth, absorbing all those spring flavors while creating its own silky sauce without any heavy cream
  • Clean up takes literally five minutes since everything happens in a single pot, leaving you more time to actually enjoy your evening
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks perfect while still simmering, it might be too thick by the time you serve
  • Covering the pot is essential for the pasta to cook evenly, but uncover for the last two minutes if you prefer a thicker, more concentrated sauce
03 -
  • Save some pasta water before adding the spinach in case you need to loosen the sauce at the end
  • Room temperature vegetables cook more evenly than cold ones straight from the fridge

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