One Pot Spring Vegetable Pasta (Printable)
Fresh spring vegetables and tender penne cook together in one pot with vegetable broth for a simple, vibrant vegetarian meal.
# 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
# Steps:
01 - In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add leek and garlic, sauté until soft, about 2 minutes.
02 - Add the pasta, vegetable broth, and water. Bring to a boil, stir, then reduce heat to a simmer. Cook, stirring occasionally, for 8 minutes.
03 - Add asparagus, sugar snap peas, and zucchini. Continue to cook, stirring, for another 7 minutes, or until pasta and vegetables are tender and most liquid is absorbed.
04 - Stir in spinach, cherry tomatoes, lemon zest, lemon juice, and Parmesan. Cook for 2 more minutes until spinach is wilted and tomatoes are warmed through.
05 - Season with salt and black pepper to taste. Remove from heat and sprinkle with fresh herbs and extra Parmesan if desired. Serve hot, garnished with more herbs and lemon wedges if you like.
# Expert Advice:
01 -
- The pasta cooks directly in the broth, absorbing all that vegetable flavor while starching the liquid into a silky sauce
- Everything happens in one vessel, meaning maximum flavor with minimum cleanup
02 -
- The pasta will continue absorbing liquid off the heat, so if it looks too thick, add a splash of water before the final step
- Vegetable broth saltiness varies wildly, so wait until the very end to season properly
03 -
- Use a pan large enough that everything can simmer without bubbling over, or you will regret the cleanup
- Grate your own Parmesan instead of buying pre grated cheese, it melts better and tastes fresher