Save to Pinterest The first time I made this spaghetti, my tiny apartment kitchen smelled like garlic and hope. It was a rainy Tuesday and I was craving something that felt like spring but didn't require five pots and a sink full of dishes. This one-pot miracle became my go-to for nights when cooking needs to be effortless but still special.
I served this to my sister last month when she announced she was going vegetarian. She looked skeptical about pasta without a heavy meat sauce, but after one bite she asked for seconds and the recipe. Theres something about the sweetness of cherry tomatoes popping in your mouth that makes this dish feel alive.
Ingredients
- 350 g dried spaghetti: Break in half if your pot is smaller, and don't worry about exact measurements
- 150 g frozen or fresh peas: Frozen work perfectly here and add bursts of sweet freshness
- 100 g baby spinach: Wilts beautifully into the pasta and adds that gorgeous green color
- 200 g cherry tomatoes, halved: They'll burst during cooking creating little pockets of juiciness
- 2 cloves garlic, thinly sliced: Slice thin so they melt into the oil instead of burning
- 1 small red onion, thinly sliced: Adds sweetness and depth without being overpowering
- 1 L vegetable broth: Use low sodium so you can control the seasoning
- 2 tbsp olive oil: The foundation that carries all the flavors
- 1/2 tsp salt: Adjust based on your broth's saltiness
- 1/4 tsp black pepper: Freshly ground makes all the difference
- 1/4 tsp red pepper flakes: Optional but adds a lovely warmth that balances the sweet vegetables
- Zest of 1 lemon: Brightens everything up and cuts through the richness
- 30 g grated Parmesan: Use vegetarian Parmesan if that matters to you
- Fresh basil: Tear by hand for the most fragrant finish
Instructions
- Build the flavor base:
- Heat olive oil in your largest pot over medium heat. Add sliced garlic and red onion, cooking until fragrant and softened, about 2-3 minutes. Listen for that gentle sizzle that tells you the flavors are marrying.
- Add everything but the garnish:
- Throw in spaghetti, peas, spinach, and cherry tomatoes. Pour in vegetable broth and bring to a boil. Watch as the tomatoes start to wrinkle and release their juices.
- Season and simmer:
- Add salt, pepper, and red pepper flakes. Stir occasionally to keep pasta from sticking together. The liquid will gradually thicken as starch releases from the pasta.
- Cook to perfection:
- Let everything cook uncovered for 10-12 minutes until pasta is al dente. Most liquid should be absorbed, leaving you with a silky sauce coating each strand. Stir in lemon zest just before removing from heat.
- Finish and serve:
- Divide among warm bowls. Top generously with Parmesan and fresh basil. Serve immediately while the steam still carries all those spring aromas.
Save to Pinterest This recipe saved me during finals week when friends dropped by unexpectedly. I threw everything together, set the table, and spent the twenty minutes of cooking time actually talking to them instead of being stuck behind the stove.
Making It Your Own
The beauty of this dish is how it adapts to whatever vegetables are in season or languishing in your crisper drawer. I've made it with asparagus in early spring and zucchini in summer. The method stays the same, but the character shifts with every season.
Protein Boost Options
While this pasta is satisfying on its own, sometimes you need something more substantial. A drained can of chickpeas added with the broth becomes tender and creamy. Crumbled goat cheese dolloped on top melts into warm pockets.
Serving Suggestions
This pasta wants to be the star of a casual dinner party. I serve it with a simple green salad dressed with nothing but good olive oil and vinegar. Warm crusty bread is essential for sopping up every last drop of that starchy, flavorful broth.
- A crisp white wine like Sauvignon Blanc cuts through the richness beautifully
- Leftovers reheat surprisingly well with a splash of water to loosen the sauce
- Make a double batch because someone will always ask for seconds
Save to Pinterest Spring in a bowl, ready in twenty minutes.
Recipe FAQs
- → Can I use fresh pasta instead of dried?
Fresh pasta cooks more quickly than dried, so reduce the cooking time to 3-5 minutes and monitor closely to prevent overcooking. You may need slightly less broth as fresh pasta absorbs less liquid.
- → What other vegetables work well in this dish?
Asparagus, zucchini, bell peppers, or green beans make excellent additions. Add hearty vegetables like asparagus in step 2 with the pasta, while delicate greens like arugua should be stirred in during the last minute of cooking.
- → Can I make this gluten-free?
Yes, simply substitute the regular spaghetti with your favorite gluten-free pasta variety. Brown rice or quinoa-based spaghetti work particularly well and maintain a pleasant texture in the one-pot cooking method.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to loosen the pasta, or microwave in 30-second intervals until warmed through.
- → Can I freeze this dish?
While possible, freezing may affect the pasta texture. If freezing, slightly undercook the pasta and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for vegetable broth?
Chicken broth works well if you're not strictly vegetarian. For a lighter option, use water with additional herbs and seasonings. The pasta starch will still create a silky sauce base.