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One-Pot Spicy Veggie Pasta

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 5 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan


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!



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


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

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