One Pot Pasta
User Reviews
3.7
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 -6 servings
-
Course
Main Course
-
Cuisine
American
One Pot Pasta
Description
One Pot Pasta brings together spaghetti and several fresh vegetables like Japanese eggplant, asparagus, broccoli, bell pepper, and cherry tomatoes, cooked simultaneously in a single pot with white wine and water. The cherry tomatoes cook down to help form a subtle sauce with the pasta starch and melted Italian cheese stirred in at the end. The spaghetti is boiled just until al dente, preserving the texture of the vegetables which remain intact. The use of olive oil, garlic, and spices seasons the dish well without overpowering the natural flavors.
The final dish is garnished with halved cherry tomatoes and finely shredded fresh basil leaves, adding vivid color and fresh herb notes. This pasta can be served as a simple main course or a side dish that highlights the blend of tender vegetables and a light cheesy coating.
The original notes recommend not skipping the tomatoes, as they are key in making the sauce, and suggest experimenting with other vegetables such as mushrooms, summer squash, or cauliflower. The dish also benefits from robust seasoning, including salt, pepper, red pepper flakes, and a touch of sherry vinegar for flavor depth. Reserving fresh basil and tomatoes for garnish enhances the presentation and taste.
Ingredients
- 12 oz spaghetti I use Barilla
- 1 red onion peeled, halved, and sliced, medium
- 1 Japanese eggplant halved lengthwise and sliced, small
- asparagus cut in 2 inch pieces, several stalks
- broccoli cut in half, handful of florets
- 2 cups cherry tomato halved
- 1 bell pepper chopped, colorful
- 2 cloves garlic peeled and minced
- 2 baby greens I used baby kale and wild arugula, handfuls
- 1 tsp salt lots of fresh cracked pepper to taste
- 1 tsp black pepper lots of fresh cracked pepper to taste
- 1/2 tsp red pepper flakes optional
- 2 Tbsp olive oil
- 1 cup white wine dry
- 3 1/2 cups water
- 1 Tbsp white wine or sherry vinegar
- 1 cup Italian cheese shredded, hard
garnish
- cherry tomato halved
- 1/2 cups basil finely shredded 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
- Tomatoes are essential to create a natural sauce from breaking down and mixing with pasta starch and cheese.
- You can swap in other vegetables like mushrooms, summer squash, or cauliflower depending on what you have.
- Use plenty of salt, fresh cracked black pepper, and red pepper flakes to season the pot well.
- Add a splash of sherry vinegar or white wine vinegar to enhance the flavor.
- Reserve some cherry tomatoes and fresh basil to garnish the finished dish.
User Reviews
Overall Rating
3.7
You'll Also Love
