One Pot Pasta
Just pile everything in one pot, bring it to a boil, and let it cook for a few minutes ~ that's it!
Servings: 4 -6 servings
Ingredients
- 12 oz spaghetti, I use Barilla
- 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 tsp salt and lots of fresh cracked pepper to taste
- 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
- 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.
- Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
Notes
- 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. Uou can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also summer squash, cauliflower. Tomatoes are a must, though.
- Don't skimp on the cheese, for the reason just mentioned.
- 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.
- Don't forget the fresh garnishes. Reserve some little tomatoes and a big handful of fresh basil for topping the cooked pasta.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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