One Pot Pasta :-When I first discovered you can make one pan pasta without boiling pasta first, I was elated (to say the least)! And since then I’ve made variations of one pan pasta with different sauces and different ingredients. I’ve even adopted this method when making mac n’ cheese for the kids!
One Pot Pasta
INGREDIENTS :
- 8 ounces linguine
- 1 pint cherry tomatoes sliced in half
- 2 ounces baby spinach leaves
- 1 small onion finely sliced
- 3 garlic cloves finely sliced
- A small handful of basil leaves roughly chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 2 ounces parmesan cheese grated (optional)
- 4 cups water boiling
INSTRUCTIONS :
- Place the linguine, cherry tomatoes, spinach, chopped onions, garlic, and basil in a big, deep skillet. Add the linguine to the pan. Salt and crushed red pepper should be sprinkled on top, and the olive should be drizzled on top.
- To bring the mixture to a boil, pour boiling water into the pan and bring it to a boil.
- To make a sauce, cook the mixture for eight to ten minutes over medium heat, stirring it regularly with tongs, until the liquid in it has almost completely evaporated.
- The skillet should be removed from the heat and, if preferred, parmesan cheese and fresh basil may be stirred in. Immediately serve, and enjoy while still warm.
TIPS FOR MAKING ONE PAN PASTA :
- Salt the pasta before adding the boiling water.
- Prior to adding the liquid, it is essential to season the pasta with salt, crushed red pepper, and any other seasoning that you may have chosen. During the cooking process, the linguine will be able to fully absorb the flavour thanks to this modification. Furthermore, when compared to salting the meal after it has been cooked, you will end up using a smaller amount of salt when you do it this way.
- Stir pasta constantly while cooking.
- Due to the fact that you will need to stir the pasta while it is cooking with the liquid and vegetables, this recipe is regrettably not one that requires all of your hands to be involved. On the other hand, it’s less than ten minutes.
- Vary the liquid used.
- This is without a doubt a perfect example of a pasta recipe that can be made in a single pot. Using chicken or vegetable broth in place of water is one of the simplest ways to make it different from the standard recipe. The flavour of the pasta is much enhanced as a result.
- Watch the liquid as you’re cooking.
- When I cook pasta, I like to use one cup of liquid for every two ounces of ingredient. However, this may change depending on the different kinds of vegetables and pasta that you use. As an illustration, mushrooms have the ability to take in liquid, whereas tomatoes and zucchini have the ability to expel fluids. Adding additional water or broth to the pan is necessary in the event that the sauce is drying out before the pasta is completely cooked.
NOTES :
- Martha Stewart is the source of this recipe, which has been modified.
- For storage, any leftovers should be placed in a container that is airtight. They can be stored in the refrigerator for approximately four to five days.
- The recipe should be followed exactly as written for the best possible outcomes. Nevertheless, the following are some conventional alternatives that would be suitable for use in this recipe.
- You can use any gluten-free pasta of your choosing to make it gluten-free instead of using regular spaghetti.
- Doing away with the Parmesan cheese or substituting it with nutritional yeast or a vegan parmesan replacement is all that is required to make it vegan.
- It is possible to substitute some of the water with milk in order to achieve a more velvety texture in the sauce.
Do not hesitate to substitute any vegetables that you do not enjoy eating. - Size of a Serving: One serving is around two ounces of pasta for each individual.
NUTRITION :
- Calories: 367kcal, Carbohydrates: 51g, Protein: 14g, Fat: 12g, Saturated
- Fat: 3g, Cholesterol: 10mg, Sodium: 551mg, Potassium: 526mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2095IU, Vitamin
- C: 33.7mg, Calcium: 217mg, Iron: 2.1mg
