One-Pot Spicy Veggie Pasta

Clean eating one-pot meals are life.

Especially in this season of life where I’m scrambling to finish my practitioner course, and trying to get ready for baby while keeping my head above water! All without getting too stressed. I know we’re all going through a lot right now so easy meals with minimal dishes are a necessity.

This One-Pot Spicy Veggie Pasta has plenty of summer flavors and veggies! Anytime I make pasta I think, how can I add more veggies to this?! Luckily my hubby loves all the extra veggies now too. I make everything with his foodie self in mind haha so just know, any recipe I publish here on the blog has been approved by him.

Think asparagus, juicy cherry tomatoes, Castelvetrano olives, fresh parsley, capers, red pepper flakes and your choice of pasta. I went with a high-quality organic linguine pasta but anything will work! I haven’t tried it with banza pasta yet but will try that next for more protein and fiber. And also, the next time I make this, I may add more plant protein such as chickpeas or grilled vegan sausage! Doesn’t that sound amazing for a summer dinner dish?! Feel free to add whichever type of protein you like!

While taking pictures, I realized I needed a bigger pot for cooking it so you will see I switched to a larger pot in the middle of photos!

All you do is add everything to the pot (including the water), bring to a boil for for 8-10 minutes and serve. It could not be easier, I swear! Your family will love it.

One-Pot Spicy Veggie Pasta

Author: Shannon Leparski
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 5
Category: Pasta
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

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Description

One-Pot Spicy Veggie Pasta. Vegan and can be gluten free! Lots of summer flavors and veggies, can be as spicy as you want, easy, quick and minimal clean up!

Ingredients

1 bunch of asparagus, chopped

12 ounces cherry tomatoes, halved

3/4 cup pitted Castelvetrano olives

1/2 cup fresh parsley, chopped (plus more for garnish)

12 ounces dried linguine pasta

1/4 cup capers

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon red pepper flakes

3/4 teaspoon freshly ground black pepper

4 1/2 cups water

1/2 lemon, juiced

Instructions

In a large pot, add all ingredients, including the water.

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture on medium-low, stirring and turning the pasta with tongs or a wooden spoon to prevent sticking, until the pasta is al dente and almost all the liquid (but not all) has evaporated, about 8 to 10 minutes.

Turn off heat. Stir in lemon juice. Sprinkle with more parsley and red pepper flakes. Serve immediately,

Store leftovers in an airtight container in the fridge up to 3 days.

Keywords: one pot pasta, one pot spicy pasta, one pot veggie pasta, one pot vegan pasta, easy summer one pot pasta