One Pot Spring Vegetable Pasta (Print Version)
Fresh pasta with tender spring vegetables, lemon, and herbs, cooked together for easy preparation.
# Recipe Ingredients:
→ 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, approximately 2 minutes.
02 - Add pasta, vegetable broth, and water to the skillet. Bring to a boil while stirring, 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 zucchini slices. Continue cooking for 7 minutes, stirring frequently, until pasta is al dente and vegetables are tender. Most liquid should be absorbed.
04 - Add baby spinach, cherry tomatoes, lemon zest, lemon juice, and grated Parmesan. Cook for 2 additional minutes until spinach wilts and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and black pepper. Sprinkle with fresh chopped herbs and additional Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The starch from the pasta creates a silky sauce right in the pot, no draining required
- All those spring vegetables cook just enough to stay bright and snappy
02 -
- The liquid will look worryingly abundant at first but trust the process, it reduces beautifully
- Add the spinach and tomatoes last so they do not turn to mush
03 -
- Stir the pasta frequently in the beginning to prevent sticking
- Reserve a splash of pasta water if you like it saucier