One Pot Pasta?
Here’s a pantry staple recipe that the internet has been loving for the past six months, it’s called One Pot Pasta. If you have dried pasta, broth, and a can of chopped tomatoes, you are most of the way to a delicious, fast and easy dinner with a multitude of variations. Almost any kind of pasta will work; from spaghetti to rigatoni and nearly everything in between. My favorites are gemelli and penne. Sometimes I like to add cannellini beans for added protein, lemon zest and juice for brightness and chopped parsley – because parsley is such a superfood, I’m always looking for opportunities to add it to my dishes in a meaningful way.
Sometimes I start by sauteing onion, garlic and spinach, and other times I don’t saute anything. This is the beauty of the recipe! It’s so easy to add what’s in season and, in these times, what’s in the fridge. Add the amount of cheese or cream that suits you as well. I have family members with a variety of diet restrictions so I add my cheese on the plate (it’s also easier to clean the pot). The version of this dish I will share is one that uses items most of us will have on hand now, amid this strange time of limited shopping and limited ingredients. Artichokes are a superfood, so I like to use them in this dish since they are hard to find fresh around here.
I’ll also include a list of add in options. Just be sure to keep your total liquid to about 4 cups. And know that the vegetable portion is wide open to whatever is in season and whatever you like. Just remember that the constant of this dish is the pasta, 4 cups broth and 1 can of chopped tomatoes (or two medium fresh tomatoes when available).