Spring has sprung, summer’s on the way, and I’m looking for ways to lighten up my meals. I enjoy leaning into seasonal eating and there is a natural transition into brighter flavors as the weather warms. This lightened up Spinach & Green Pea pasta dish brings that brightness with lemon and fresh greens. It’s still made all-in-one-pot for quick prep and cleanup!
This pasta dish is great warm, but it shines as a leftover cool pasta salad the next-day! This meal gets bonus points with a gluten-free pasta, dairy-free milk, and protein from broth. It’s clean as can be and I feel good about eating it.
Oat milk offers a great creaminess without heaviness. Plus, it’s dairy-free and vegan! For the ultimate sugar-free, clean, dish I use Willa’s Unsweetened Original Oat Milk.
Related: Gluten-Free Oat + Almond Bread
If you’re looking for a quick, nutritious, AND flavor-packed meal- here it is. This dish comes together quickly: with super-clean ingredients that keep you feeling your best.
“One Pot Spinach & Green Pea Pasta” is a perfect quick dinner or lunch that will help you reach your micronutrient goals. If you need a protein boost, add shrimp, chicken, or fish. You can also go completely plant-based by replacing the bone broth with a vegetable broth.
There’s room for substitutions here, but this is my go-to ingredient list:
-Gluten-Free Chickpea Pasta
-Garlic, Onions, Herbs
-Frozen Peas and Carrots
-Fresh Baby Spinach
Lighten things up with this Fresh, Light Pasta cooked with Oat Milk!
My newest pasta find is Chickpea Penne. I always order mine through Thrive Market!
One-Pot Spinach and Green Pea Pasta
Bright, fresh one-pot pasta dish with lemon, green peas, spinach, and carrots made with Willa's Organic Oat Milk
- 2 cups Bone Broth for Vegan, use Vegetable Broth
- 1/3 cup Red Onion chopped
- 2 cloves Garlic minced
- 1/2 tsp Oregano
- 1/2 Lemon Zest and Juice, divided
- 1/2 cup Oat Milk Willa's Unsweetened Original
- 1 1/2 cups Gluten-Free Pasta Chickpea, Lentil, or Brown Rice
- 1/2 cup Frozen Peas
- 1/2 cup Frozen Rainbow Carrots
- 1 cup Baby Spinach
Add a few splashes of broth to a heavy-bottomed pot along with the onion and garlic. Bring to a simmer over medium heat and cook for three to five minutes or until the onions have softened. Add the oregano and lemon zest and cook for another minute until fragrant.
Add the remaining broth and the oat milk to the pot and bring to a gentle boil. Stir in the pasta and cook, stirring often, for eight to 10 minutes or until the pasta is just tender and most of the liquid is absorbed. If the pot gets too dry add more broth as needed.
Add the peas, carrots, spinach, and lemon juice to the pasta and stir to combine. Cook for one to two minutes more until the vegetables are warmed through. Season with salt or additional lemon juice if needed. Divide between bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Eat cold, or Reheat with additional broth.
Additional Toppings: Fresh herbs, nutritional yeast, and/or red pepper flakes.
Noodle Choice: Penne, Fusilli, or another short cut noodle instead.
No Oat Milk: Use any other milk of choice.
No Spinach: Use kale instead.
I order my oat milk directly from Willa’s! You may find this in your local market, but the direct-to-consumer sale means you get a trusted product from a small woman-owned company.
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