One Pot Spring Vegetable Pasta (Printable)

Tender penne with asparagus, snap peas, zucchini, and cherry tomatoes, all simmered together in one pot with vegetable 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

# Steps:

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 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 sliced zucchini. Continue cooking for 7 minutes, stirring frequently, until pasta reaches al dente texture and vegetables are tender-crisp. Most liquid should be absorbed.
04 - Add 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 freshly ground black pepper to taste. Sprinkle with chopped fresh herbs and additional Parmesan cheese. Serve immediately while hot, accompanied by lemon wedges if desired.

# Expert Advice:

01 -
  • The pasta cooks directly in the broth, creating its own silky sauce that clings to every vegetable and noodle
  • You get to use all those beautiful spring vegetables while they are still fresh and tender
  • Everything happens in one pot, which means maximum flavor and practically zero cleanup
02 -
  • The starch released by the pasta is what creates that beautiful silky sauce, so do not rinse the pasta or drain all the liquid
  • Vegetables need to be added in stages based on cooking time, otherwise you will end up with mushy asparagus or crunchy zucchini
  • The sauce will continue to thicken as it stands off the heat, so remove it from the stove when it still looks slightly looser than you want
03 -
  • Cut all your vegetables while the leeks and garlic cook, so everything is ready to add at the right moment
  • Use a wooden spoon to scrape up any browned bits from the bottom when you add the broth, that is pure flavor
  • Grate your Parmesan fresh from a block if possible, pre-grated cheese does not melt as smoothly into the hot sauce

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