One Pot Spring Vegetable Pasta (Printable)
Tender pasta with asparagus, snap peas, and zucchini in a savory lemon-Parmesan broth.
# 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
# How-To 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, stir well, then reduce heat to maintain a 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 and vegetables are tender. 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 and tomatoes are heated through.
05 - Remove from heat. Season generously with salt and black pepper. Sprinkle with fresh basil or parsley and additional Parmesan cheese. Serve immediately with lemon wedges if desired.
# Expert Advice:
01 -
- The pasta absorbs all the vegetable broth flavor while cooking, so every bite is seasoned from the inside out
- Cleanup consists of exactly one pot, which means you can spend more time eating and less time scrubbing
02 -
- Resist the urge to rinse the pasta before serving, that starchy coating is exactly what makes the sauce cling so beautifully
- The finished dish should be juicy but never soupy, so let it sit for a minute off the heat if the sauce seems too thin
03 -
- Stir the pasta occasionally while it simmers to prevent it from sticking to the bottom of the pot as the liquid reduces
- Chop all your vegetables before you start cooking since this recipe moves quickly once the broth hits the heat