One Pot Spring Vegetable Pasta (Printable)

Fresh spring vegetables and pasta simmer together in a flavorful broth, creating a creamy, vibrant dish ready in 35 minutes.

# 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 well to combine, 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 sliced zucchini. Continue cooking for 7 minutes, stirring frequently, until pasta is al dente, vegetables are tender-crisp, and most of the liquid has been absorbed.
04 - Add spinach, halved cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Stir gently and cook for 2 additional minutes until spinach wilts and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh herbs and additional Parmesan cheese if desired. Serve immediately.
06 - For enhanced presentation, garnish with extra fresh herbs and lemon wedges on the side for guests to adjust acidity to preference.

# Helpful Tips:

01 -
  • The pasta cooks directly in the broth, creating a velvety sauce that feels indulgent but comes together in one pan
  • Spring vegetables stay vibrant and tender because they are added at just the right moment
  • Leftovers reheat beautifully, making it perfect for meal prep or lazy next-day lunches
02 -
  • Resist the urge to add more liquid than the recipe calls for, as the pasta releases starch that naturally thickens the broth
  • Vegetables that cook quickly, like spinach and tomatoes, must be added last or they will become mushy and sad
  • The sauce thickens significantly as it cools, so do not worry if it looks slightly looser than you expect when it is hot
03 -
  • Use a large, wide skillet rather than a tall pot, as this allows the liquid to evaporate more efficiently for better sauce consistency
  • Grate your own Parmesan instead of buying pre-grated, as it melts more smoothly and tastes significantly better

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