My version of One-pot Meal — Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings
This is how the FB post described the recipe: Throw it all in the pot, INCLUDING the uncooked pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.
Although I served this with Magic Chicken, it could easily be a stand-alone meal. I added my comments in parenthesis.
And . . . the results — Our niece had two helpings, Barry thought it was delish, and my sister is taking a container of leftovers to work tomorrow. Think this is a keeper!
And . . . the results — Our niece had two helpings, Barry thought it was delish, and my sister is taking a container of leftovers to work tomorrow. Think this is a keeper!
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings
12 oz. pasta (I used whole grain spaghetti )
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in thin strips
(My other additions: about ½ lb. mushrooms, sliced thin)
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
(½ to 1 teaspoon Kosher salt)
(½ teaspoon pepper)
2 teaspoons dried oregano leaves
(½ to 1 teaspoon Kosher salt)
(½ teaspoon pepper)
4½ cups vegetable (or chicken) broth — NOT low sodium
2 tablespoons olive oil
Additional salt & pepper for seasoning as needed
Parmesan cheese for garnish
1. Place pasta, tomatoes, onion, (mushrooms), garlic and basil, in a large stock pot.
2. Pour in broth.
3. Sprinkle with pepper flakes, oregano, salt and pepper.
4. Drizzle top with oil.
5. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
6. Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
7. Serve garnished with Parmesan cheese.
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings
12 oz. pasta (I used whole grain spaghetti )
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in thin strips
(My other additions: about ½ lb. mushrooms, sliced thin)
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
½ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
(½ to 1 teaspoon Kosher salt)
(½ teaspoon pepper)
(½ to 1 teaspoon Kosher salt)
(½ teaspoon pepper)
4½ cups vegetable (or chicken) broth — NOT low sodium
2 tablespoons extra virgin olive oil
Salt & pepper for seasoning as needed
Parmesan cheese for garnish
1. Place pasta, tomatoes, onion, (mushrooms), garlic and basil, in a large stock pot.
2. Pour in vegetable broth.
3. Sprinkle
4. Drizzle top with oil.
5. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
6. Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
7. Serve garnished with Parmesan cheese.
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