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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

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

Scale

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

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