One-Pot Pesto Spaghetti with Broccoli, Spinach & Peas
Easy one-pot pesto pasta with peas, spinach and broccoli. A quick, healthy vegetarian spaghetti recipe perfect for busy weeknights.
Servings: 4
Ingredients
- 250 g spaghetti or other ribbon pasta
- 1/2 tsp salt for the pasta water
- 200 g peas frozen
- 1 head broccoli or frozen florets
- 100 g spinach baby leaves, washed or 3-4 frozen bricks
- 150 g green beans fresh or frozen
- 2 tbsp pesto green, heaped
- 2-3 tbsp Parmesan (Optional) fresh grated, or Grana Padano or Pecorino
Instructions
- Boil a large saucepan full of salted water for the pasta. Cook for around 12 minutes until "al dente".
- Meanwhile, using a small vegetable knife, split the head of broccoli into small florets. You want them small enough to cook in 3-4 minutes.
- (If you are using frozen spinach, microwave this for 5 minutes whilst the pasta is cooking)
- When the pasta has been boiling for around 7 minutes, add the broccoli florets, frozen peas and beans to the water. Bring back up to a simmer and cook for a further 5 minutes or until the pasta is done.
- (If you are using frozen broccoli florets, add these to the pasta water a couple of minutes earlier - or defrost them in the microwave first)
- Turn the heat off; drain the pasta and vegetables in a colander. Return to the pan and put back on the hob although you don't need to re-light if you are serving imminently.
- Spoon in the pesto and fold it into the pasta and vegetables. Add the spinach leaves and fold these in too. Cover the pan with a lid for a couple of minutes so that the heat wilts the spinach leaves.
- Serve immediately; scatter some grated Parmesan cheese on top.
Notes
Other optional finishing touches to serve would be:
- a squeeze of fresh lemon juice
- grinding of black pepper
- Worcestershire sauce
- nutritional yeast (instead of cheese)