One Pot Pasta
One pot pasta is the ultimate solution for busy cooks looking for a quick, satisfying meal. With minimal cleanup and maximum flavor, this dish combines pasta, vegetables, and proteins all in one pot. Whether you’re a novice or a seasoned chef, this recipe is sure to impress. Get ready to enjoy a hearty, comforting dish that’s as easy to make as it is delicious!
Ingredients
- 8 oz pasta (fusilli or penne)
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (for serving)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/4 of the total recipe) contains approximately 350 calories, 10g protein, 60g carbohydrates, 8g fat, and 5g fiber. This is based on a standard serving size.
Step-by-Step Cooking Process
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in the diced bell peppers, cooking for another 2 minutes.
- Add the canned tomatoes, including juice, to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the pasta, oregano, and red pepper flakes.
- Cover and cook for about 10-12 minutes, stirring occasionally.
- After pasta is al dente, add the chopped spinach.
- Season with salt and pepper to taste, and mix well.
- Serve hot, topped with grated Parmesan cheese.
Alternative Ingredients
Feel free to substitute whole grain or gluten-free pasta for a healthier option. You can also swap out vegetables based on seasonal availability or personal preference. For added protein, consider including cooked chicken, shrimp, or chickpeas.
Serving and Pairings
This one pot pasta pairs wonderfully with a side salad or garlic bread. A glass of red wine also complements the dish nicely, enhancing the overall dining experience.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop with a splash of water to prevent sticking. While it can be frozen, the texture of the pasta may change.
Cooking Mistakes
- Not stirring often enough, leading to sticking.
- Using too much liquid can make the dish soupy.
- Overcooking the pasta may result in mushiness.
- Forgetting to season can lead to bland flavors.
- Using low-quality canned tomatoes can affect taste.
Helpful Tips
- Always taste as you go to adjust seasoning.
- Chop vegetables uniformly for even cooking.
- Experiment with herbs for different flavor profiles.
- Use leftover cooked meat for a quicker meal.
- Consider adding a splash of lemon juice for brightness.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just add them to the pot during the last few minutes of cooking to heat through.
Is one pot pasta healthy?
One pot pasta can be a healthy choice, especially when loaded with vegetables and using whole grain pasta. Be mindful of portion sizes and added fats.
How do I prevent pasta from sticking?
Stirring occasionally and ensuring there’s enough liquid in the pot helps prevent sticking. Adding a bit of oil can also help.
Can I make this dish vegan?
Absolutely! Simply omit the cheese or use a vegan cheese substitute, and ensure the broth is vegetable-based.
What type of pasta works best?
Short pasta shapes like fusilli, penne, or rotini work best as they hold onto the sauce and ingredients well.
Conclusion
One pot pasta is not just a time-saver; it’s a delicious and versatile dish that can be customized to fit your tastes. With minimal cleanup and endless variations, it’s perfect for any night of the week. Try this recipe today and enjoy a hearty meal with ease!
One Pot Pasta
Ingredients
- 8 oz pasta fusilli or penne
- 1 can 14 oz diced tomatoes
- 2 cups vegetable broth
- 1 cup chopped spinach
- 1/2 cup diced bell peppers
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese for serving
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add onions and garlic, sauté until translucent.
- Stir in the diced bell peppers, cooking for another 2 minutes.
- Add the canned tomatoes, including juice, to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Stir in the pasta, oregano, and red pepper flakes.
- Cover and cook for about 10-12 minutes, stirring occasionally.
- After pasta is al dente, add the chopped spinach.
- Season with salt and pepper to taste, and mix well.
- Serve hot, topped with grated Parmesan cheese.
