One-Pot Spring Veggie Pasta (Printable Version)
# What You Need:
→ Vegetables
01 -
1 cup sugar snap peas, trimmed
02 -
1 cup asparagus, cut into 1-inch pieces
03 -
1 cup cherry tomatoes, halved
04 -
1 small zucchini, thinly sliced
05 -
1 small red onion, thinly sliced
06 -
2 cloves garlic, minced
07 -
Zest of 1 lemon
→ Pasta
08 -
12 oz (340 g) linguine or spaghetti
→ Liquids
09 -
4 cups vegetable broth
10 -
¼ cup dry white wine (optional)
11 -
Juice of ½ lemon
→ Dairy
12 -
½ cup grated Parmesan cheese
13 -
2 tablespoons unsalted butter
→ Herbs & Seasonings
14 -
2 tablespoons olive oil
15 -
Salt and freshly ground black pepper, to taste
16 -
¼ cup chopped fresh basil
17 -
1 tablespoon chopped fresh parsley (optional)
# Steps to Follow:
01 -
In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add red onion and garlic and sauté for 2–3 minutes until softened.
02 -
Add the linguine, vegetable broth, white wine (if using), lemon zest, and a generous pinch of salt. Bring to a boil.
03 -
Reduce to a simmer and cook, uncovered, stirring frequently, for about 6–7 minutes.
04 -
Add the asparagus, zucchini, and snap peas. Continue to cook for another 5–6 minutes, stirring often, until the pasta is al dente and the liquid is mostly absorbed.
05 -
Stir in cherry tomatoes, butter, lemon juice, and Parmesan cheese. Cook for 1–2 more minutes until creamy and well combined.
06 -
Season with pepper and additional salt if needed. Remove from heat and stir in fresh basil and parsley. Serve hot, garnished with extra Parmesan and herbs if desired.
# Additional Notes:
01 -
Swap vegetables with what’s in season: try peas, spinach, or artichokes.
02 -
For a vegan version, use olive oil and a plant-based Parmesan alternative.
03 -
Add chili flakes for a gentle heat or pine nuts for crunch.