One Pot Spring Vegetable Pasta (Printable)

Tender pasta with vibrant spring vegetables, asparagus, snap peas, zucchini, and cherry tomatoes in a light lemon Parmesan broth.

# 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 Cook:

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, stirring once to combine. Reduce heat to maintain a gentle simmer and cook, stirring occasionally to prevent sticking, for 8 minutes.
03 - Add asparagus pieces, sugar snap peas, and sliced zucchini to the simmering pasta. Continue cooking, stirring frequently, for 7 minutes or until pasta is al dente, vegetables are tender-crisp, and most liquid has been absorbed.
04 - Stir in baby spinach, halved cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 minutes longer until spinach is wilted and tomatoes are warmed through.
05 - Remove from heat. Season generously with salt and black pepper, adjusting to taste. Sprinkle with chopped fresh basil or parsley and additional Parmesan if desired.
06 - Transfer to serving bowls or plates while hot. Garnish with extra herbs, additional Parmesan, and lemon wedges if desired.

# Expert Tips:

01 -
  • The one pot method means you spend less time cleaning and more time eating
  • Spring vegetables shine without being overpowered by heavy cream or butter
02 -
  • If the liquid absorbs too quickly before the pasta is done, add another half cup of water
  • Reserve some pasta water before finishing just in case you need to loosen the sauce
03 -
  • Use a wide pan rather than a tall pot so the liquid evaporates evenly
  • Finish with a drizzle of really good olive oil right before serving

Go Back