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