One Pot Farmer's Market Pasta

These one pot pastas are hot right now, and I’ve been curious ever since I saw this one on my friend Mary’s blog.  The deal is that everything cooks together in one pot in about 9 minutes, pasta and all, with no sauteing or draining.  About this time last year the first one pot pasta debuted in Martha Stewart Living, and the story is that her editors discovered the recipe in Italy.  It’s a neat idea, and it clearly has visual appeal, but I was still skeptical.  So since I couldn’t ask Martha herself, I did the next best thing; I called Mary, and asked her for the lowdown — did it really work?  Was it worth my time?  And when I got her enthusiastic thumbs up, I knew I had to give it a try.

One Pot Farmer's Market Pasta 2

The original recipe calls for red onions, cherry tomatoes, and basil.  My version is inspired by the colorful bounty of the early summer farmer’s market.  Every Sunday I buy way too much, and so the first night or two after a farmer’s market run is usually a mad dash to use as many vegetables as I can…this pasta is perfect for that.

One Pot Farmer's Market Pasta 3

The concept is simple — everything gets layered into a big pot, you add liquid, bring it to a boil, and let it  bubble away for several minutes until the pasta is al dente.  The veggies get cooked perfectly, most of the liquid gets absorbed, and what’s left melds together with the tomatoes to become a sauce.  All you have to do is add some grated hard cheese and  fresh green herbs to finish the dish.  I say ‘liquid’ because while most recipes use water, I used part wine for some extra flavor.  You could also use chicken stock.  The precise amount is the key, it’s just enough to cook the pasta and leave a little leftover for a sauce.

One Pot Farmer's Market Pasta  4

Pasta Primavera is one of my all time favorite pastas, but it can be a little time consuming to make — you usually have to saute the veggies in stages, create a sauce, and then cook the pasta separately.  It’s a lot of pots, stove time, and copious amounts of boiling water sloshing from stove to sink.  This method is fun to throw together, and sure saves a lot of work.

One Pot Farmer’s Market Pasta

Yield: serves 4-6

Ingredients

  • 12 oz spaghetti
  • 1 medium red onion, peeled, halved, and sliced
  • 1 small Japanese eggplant, halved lengthwise and sliced
  • several stalks asparagus, cut in 2 inch pieces
  • a handful of broccoli florets, cut in half
  • 2 cups cherry tomatoes, halved
  • 1 colorful bell pepper, chopped
  • 2 cloves garlic peeled and minced
  • 2 handfuls baby greens, I used baby kale and wild arugula
  • 1 - 1-1/2 tsp salt and lots of fresh cracked pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 Tbsp olive oil
  • 1 cup dry white wine
  • 3 1/2 cups water
  • 1 Tbsp white wine or sherry vinegar
  • 1 cup shredded hard Italian cheese
  • garnish
  • halved cherry tomatoes
  • 1/2 cups finely shredded basil leaves

Instructions

  1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.
  2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.

Notes

You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also carrots, zucchini, cauliflower. Tomatoes are a must, though.

http://theviewfromgreatisland.com/one-pot-farmers-market-pasta/

One Pot Farmer's Market Pasta 5

So here are my conclusions… first, it totally works,  I was surprised that my veggies weren’t overcooked or mushy, even my baby asparagus stayed relatively firm, and the colors remained pretty bright.  There is what you could call a simple ‘sauce’ that is formed from the starchy pasta water and the tomatoes that break down in the cooking process.  I wouldn’t necessarily use this as a dish for entertaining because it is rather ‘homey’, but as a family dinner it worked really well.

One Pot Farmer's Market Pasta 6

There are a few secrets for success.  One is, don’t skip the tomatoes.  The rest of the veggies remain intact, but the tomatoes break down and help to form a sauce with the starchy pasta water and the cheese.   Two, don’t skimp on the cheese, for the reason just mentioned.  Three, pay attention to flavoring the pot.  In addition to salt, I like lots of black pepper, red pepper flakes, and my secret flavor weapon, a dash of sherry vinegar.  And finally, don’t forget the fresh garnishes.  Reserve some little tomatoes and a big handful of fresh basil for topping the cooked pasta.

If you haven’t tried this idea yet, I recommend you give it a go.  The concept is one you can tinker with, and there are lots of different variations online.  Just search one pot pasta.

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54 Responses to One Pot Farmer’s Market Pasta

  1. Jenni Luk says:

    I’ve made this twice, once without wine and once with. I substituted chicken stock for some of the water. It was excellent both times, and is a new family favorite! I love how fresh and flavorful it is!

  2. Nina says:

    Looks great..can we leave off the cup of cheese for this recipe? Thanks!

  3. Steph says:

    Nope. Just no. I was hoping for something more flavorful with the amount of vegetables that were in it. I had to add marinara sauce to even eat it );

    • Sue says:

      Sorry you didn’t like this Steph, I think it’s definitely a subtler flavor than regular pasta with red sauce. I suggest adding extra cheese for more oomph, too.

  4. RLSCS says:

    Made this for dinner tonight. DH said it was fantastic. I have to agree. Both boys said they liked it as well. I used a cheap Sauvignon Blanc that was on sale, substituted apple cider vinegar for white wine vinegar and used Asiago cheese. This is my kind of recipe, super easy, super fast and super delicious! This one is a keeper. Thank you!

  5. lani says:

    Tried this with whole wheat angel hair, gummy mess! Next time we will try regular pasta. Also I didn’t have wine so I did all water and juice of one lemon, was very refreshing!

    • Sue says:

      Whole wheat pasta can be gummy Lani, and I think the angel hair is too fine and breaks down, I would use a good sturdy spaghetti.

  6. Kelly says:

    Can you clarify on how to know the right amount of liquid? What is just enough? Does it reach a certain level in the pot?

    • Sue says:

      the liquids are specified in the recipe, Kelly, it’s 1 cup wine, and 3 1/2 cups water. You can also substitute broth if you like.

  7. Marian says:

    Just some feedback–I have loved this blog forever, but the past several times it takes so long to actually see the content that I just X out of the website. It’s quite frustrating when I just want to see the images and read the content. Even as I type it is delayed because (I think) there are so many ads on your site. I understand that is how bloggers build revenue, but I don’t want to keep visiting because it’s simply taking too long and the page keeps shooting to different parts because it’s all taking so long to load. Kind of stinks because I have really enjoyed this blog. Again, just some feedback from my end.

    • Sue says:

      I’m so sorry about that Marian – I’ve got a call in to my ad manager to see what I can do to fix that. I feel the same way when I visit a site and the ads take over! I’m looking into it asap, hope you give me another chance :)

  8. Anna L. von Stauffenberg says:

    Could you do this with gluten free pasta?

    • Sue says:

      I don’t see why not!

      • Teresa says:

        tried this with gluten free spaghetti and ended up with a gummy mess. I’m curious if anyone else has tried gluten free. I liked the flavor but not the texture. I’ll try it with GF penne next and see if that works any better.

        • Sue says:

          It could very well be that regular pasta has a lot more strength to it due to the type of wheat it’s made from, Teresa.

        • Lisa says:

          Teresa, see if you can find a website run by Emril’s daughters. I forget their names. They’re both GF for health reasons and have written an excellent cookbook, worthy of their dad. They may have suggestions from cooking the pasta partially first to suggesting a particular brand. My FIL is also GF and it took them several tries and brands to find ones that cook well AND taste like pasta. If you do find out anything, share it here!

    • Kitty says:

      Try corn pasta – I’ve used it ever since I discovered it in Greece and in restaurants in various parts of Italy. It stays firm and tastes like regular durham pasta.

  9. Hannah says:

    Your photos are so gorgeous! You really captured the natural beauty of the vegetables and I will definitely be making this recipe very soon! Thank you for the inspiration :)

  10. Tamar says:

    Hi! I can’t wait to make this meal this weekend! Quick question -what kind of hard cheese did you use or do you recommend? I’m pretty naive when it comes to cheeses so I was curious. Thanks!

  11. […]  One Pot Farmer’s Market Pasta // The View From Great Island […]

  12. Sharlyn says:

    Hi Sue — This looks tasty! I write for ParentMap.com and would love to include this idea in a roundup of Farmer’s Market Recipes. We would describe the recipe in our own words, and link back/credit your site and use one image. Would you be OK with this?

  13. […] One Pot Farmer’s Market Pasta by the view from great island […]

  14. […] The name is already a giveaway to how many types of veggies actually make it to this dish.You’ll be munching on eggplants, onions, asparagus, broccoli, cherry tomatoes, bell peppers, as well as leafy greens. Have this on a day where you’re feeling particularly unhealthy and you’ll feel much better after. Get recipe here. […]

  15. Megan says:

    Tried this tonight and it was absolutely delicious!! And I love how each season it will be slightly different with local seasonal produce. Really fantastic idea!

  16. Rebecca says:

    That looks really tasty. It has been a while since I had pasta and that sounds like a nice way to make it.

  17. Allie says:

    This blog, these photos, and this soup all are GORGEOUS! So glad I found it :)

  18. […] One Pot Farmer’s Market Pasta […]

  19. This looks so good and easy! I am definitely going to try it this week. I made a one-pot chicken lo mein and it was great, so I’m so excited to try more. It really makes life easy after a long day.

  20. Aimee says:

    Title should be “one-pot farmer’s market pasta”. Otherwise it looks like the recipe came from a person farming pot (marijuana). Sounds delicious.

  21. […] The View from the Great Island has the most beautiful picture of this dish it has inspired me.  Take a look at  One-pot Farmers Market Pasta. […]

  22. I’ve seen the one pot pasta all over Pinterest but haven’t tried it – you’ve convinced me! Love all the colorful veggies you added!

  23. Mary says:

    YAY! I’m so glad you tried it and liked it. It’s such a simple dish, but there are a ton of different ways to mix it up. Your version with all of the extra vegetables looks wonderful!

  24. I’ve been curious about these one pot recipes too Sue. So glad you tried it out though I have to say it looks so pretty I think you could serve it to company. Love all those beautiful, vibrant colors! You and I would not do well together at a farmer’s market, we would be so weighed down with fresh produce that our arms would be ready to fall off. :)

  25. cheri says:

    I will be trying this Sue, what a great idea. Everything looks to fresh, looks like minutes to prepare. Pinned!

  26. Jen Cornejo says:

    This looks beautiful. I love the idea of 1 pot pasta. So easy! And I love that you’ve got a lot of colorful veggies in the mix. Need to try this.

  27. What a brilliant idea – I have to try this!

  28. I too love one pot meal … so convenient.

  29. Joanne says:

    I could not possibly scream WANT more loudly! Such a gorgeous pasta filled with so much seasonal goodness!

  30. Mary says:

    Wow – I love this – 1 pot is the way to go – have to give it a go – wonderful photography!
    Mary

  31. Susan says:

    Your colorful pot of veggies looks beautiful! I haven’t tried this yet but when my cherry tomatoes and peppers start producing I would be great to try. A beautiful summer pasta!

    • Sue says:

      You could do this with just your tomatoes and peppers, with some onions and basil thrown in. From the garden straight to the (one) pot… talk about convenience!

  32. Mimi says:

    Fascinating! Does it come out well seasoned? Beautiful photos, by the way!

  33. CHRISTINE says:

    Definitely gonna give this a go………………Love your pot….who makes it ????

    • Sue says:

      My pot is cast iron from World Market, they have a pretty good line of pots and pans, and their cast iron is affordable.

  34. Monique says:

    Well..now I just have to!

  35. I was wondering the same thing about these recipes – so happy to hear it is a success because easy is good and tasty even better!

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