Vibrant one-pot pasta with fresh spring vegetables, peas, spinach, and tomatoes simmered in vegetable broth.
# What You Need:
→ Pasta
01 - 12 oz dried spaghetti
→ Vegetables
02 - 1 cup frozen or fresh peas
03 - 3.5 oz baby spinach
04 - 7 oz cherry tomatoes, halved
05 - 2 cloves garlic, thinly sliced
06 - 1 small red onion, thinly sliced
→ Liquids
07 - 4 cups vegetable broth
08 - 2 tbsp olive oil
→ Seasonings
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp red pepper flakes
12 - Zest of 1 lemon
→ Garnish
13 - 1/4 cup grated Parmesan cheese
14 - Fresh basil leaves
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add sliced garlic and red onion, cooking for 2-3 minutes until fragrant and softened.
02 - Add spaghetti, peas, spinach, and halved cherry tomatoes to the pot. Pour in vegetable broth and bring to a boil.
03 - Season with salt, black pepper, and red pepper flakes. Stir occasionally to prevent pasta from sticking.
04 - Cook uncovered for 10-12 minutes until pasta is al dente and most liquid has been absorbed. Stir in lemon zest.
05 - Remove from heat. Divide among plates and top with grated Parmesan and fresh basil leaves.
