One-Pot Veggie Pasta

18 Apr

When your counter and sink are already piled high with dirty dishes, and dinner still needs to be made, the last thing you want to do is create another pile of dirty dishes. Such was my predicament the other night. The solution: one-pot pasta! Technically, one pot + one cutting board + one knife + one bowl + one spoon. But that’s still pretty darn simplistic!

One-Pot Veggie Pasta |

The trick is this: you first saute your vegetables, then transfer them to a bowl. Using the same pot, you cook the pasta right into the tomato sauce! Then you throw it all together and kill it. I mean…eat it daintily like a proper woman or man. 🙂

What we discovered is that the end result is a flavorful, creamy, warm, delicious bowl of pasta. How did it get so creamy, you may ask? No, not the addition of cheeses or dairy products…the creaminess comes from the starch released into the tomato sauce while the pasta cooks! Usually when you make pasta, the majority of that starchy water is drained off and lost for good. But the beauty of this recipe is that it cooks right into the sauce, producing an amazingly creamy result.

The next time you’re short on time, too lazy to make a whole mess of dishes, or don’t have enough clean ones for cooking, try out this recipe! Swap in your favorite vegetables (aka whatever you have on hand) and bookmark this one to make again and again. I know I will.

One-Pot Veggie Pasta, adapted from The Minimalist Baker

Serves 4

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2-3 small zucchini, sliced in half lengthwise, then cut into half-moon shapes
  • 3-4 cloves garlic, minced
  • sea salt and freshly cracked black pepper
  • 2 C water
  • 1.5 C pasta sauce
  • 12 oz dried pasta – a fun shape is best, to avoid sticking to each other – I used tri-color vegetable Gigli
  • dried or fresh parsley
  • dried chili flakes

Heat oil in a large pot/pan over medium-high. Cook the onion, zucchini and garlic for 5-7 minutes. Sprinkle with salt and pepper and cook another 2 minutes.

Transfer veggies to a bowl, so you can cook the pasta. Bring water, sauce and dried pasta to a boil in that pan. Stir together, reduce heat to simmer, and cook 12 minutes with the lid on.

Once the pasta is al dente, serve into bowls. Spoon cooked vegetables on top, and garnish with parsley and chili flakes, which add the perfect amount of spice. Eat it as is (or with some parmesan on top) and enjoy!

One-Pot Veggie Pasta |


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