One Pot Pasta With Variations

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READY IN: 15mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces linguine (or other pasta varieties)
  • 4 12
    cups liquid (water, broth, marinara sauce)
  • 1 -2
    cup vegetables, sliced thinly (mushrooms, tomatoes, zucchini, carrots, etc)
  • 1
    onion, thinly sliced
  • 4
    garlic cloves, minced
  • 12
  • 1 -2
    tablespoon herbs, to taste (parsley, oregano, thyme, basil)
  • 2
    tablespoons olive oil
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DIRECTIONS

  • Combine pasta, vegetables, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Adjust cooking time to pasta types.
  • VARIATIONS.
  • *PASTA PRIMAVERA: use bell peppers, zucchini, mushrooms, peas, corn, onion, or whatever other veggies you have on hand. Use chicken stock for liquid, add nutritional yeast and 1/2 C cream or milk before serving to make a creamy sauce. *I usually saute veggies, remove from pan and add to cooked pasta*.
  • *MARINARA: use 1/2 pasta sauce, 1/2 water, use onions, mushrooms, olives, pepperoni, red pepper flakes.
  • *SAUSAGE & PEPPERS: Saute sliced Italian sausage with onions, bell peppers, use 1/2 chicken stock and 1/2 marinara sauce, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes.
  • *THAI: Use sesame oil, saute protein (chix, tofu, pork) with onions, carrots, peppers, 1-2 T ginger, red pepper, Add 3 T peanut butter, 2 T fish (soy) sauce. Garnish with cilantro, lime.
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