One Pot Spring Vegetable Pasta (Printable)

Fresh spring vegetables and pasta simmer together in one pot for a creamy, satisfying Italian-inspired dish.

# What You'll 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

# Directions:

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 once, then reduce heat to maintain a simmer. Cook for 8 minutes, stirring occasionally to prevent sticking.
03 - Add asparagus pieces, sugar snap peas, and sliced zucchini to the simmering pasta. Continue cooking while stirring for 7 minutes, or until pasta reaches al dente texture and vegetables are tender. Most liquid should be absorbed.
04 - Stir in baby spinach, halved cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 additional minutes until spinach wilts completely and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and black pepper. Sprinkle with fresh chopped herbs and additional Parmesan cheese if desired. Serve immediately while hot.

# Expert Hints:

01 -
  • The pasta cooks directly in the vegetable broth, creating its own silky sauce without any cream or butter
  • You can throw in whatever spring vegetables look fresh at the market, making it infinitely adaptable
  • Cleanup takes literally two minutes because everything happens in one vessel
02 -
  • The mixture will look very soupy at first, but trust that the pasta will absorb most of the liquid as it cooks
  • If you prefer a saucier consistency, reserve about half a cup of the cooking liquid before adding the final vegetables
  • The pasta continues to absorb liquid even after you remove it from the heat, so don't panic if it seems a bit loose
03 -
  • Grate your own Parmesan instead of buying pre-grated cheese; the melting quality makes a noticeable difference in the final sauce
  • Use a wide pot rather than a tall narrow one so the liquid evaporates more evenly and the pasta cooks uniformly

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