One Pot Pasta

I finally decided to see what all the hype was about regarding the One Pot Pasta dish that's been making its way around Facebook and, you know what, I was pleasantly surprised! Not only was it easy, it was delicious. It had a creaminess that I was not expecting and the pasta cooked perfectly, not the least bit soggy. I can see this dish making normal rounds in my monthly dinner menu. It makes quite a bit too, we had tons of left overs for lunch the next day.

Tasty with some crumbled goat's cheese.

 

One Pot Pasta (loosely adapted from Martha Stewart's One-Pan Pasta)

Ingredients:

• 1 - 16 ounce box of spaghetti or linguine pasta
• 1 - 14 ounce can diced tomatoes with juices
• 4-6 ounces sliced mushrooms
• 2 handfuls of spinach, frozen is fine
• 1/2 onion, sliced
• 2 large garlic cloves, minced
• 1/4 teaspoon red pepper flake
• 1/2 teaspoon Italian seasoning
• 2 tablespoons oil
• 2 cups of stock
• 2 1/2 cups water
• Salt and pepper to taste

Directions:

Heat oil in large saucepan, add mushrooms, onion and garlic. Cook until onion is soft, 3-5 minutes. 

Add remaining ingredients, bring to a boil. Reduce heat to medium low and let cook for 8-10 minutes, stir a couple times to prevent a clump of noodles from forming on the bottom of the pan.

When noodles have reached desired doneness, turn off heat and let set for 5 minutes tossing one to two times to let the sauce evenly coat the pasta.

Serve warm sprinkled with your favorite cheese.

 

Yields: 4-6 large servings

 

I'm going to try this dish with different flavors, maybe with shrimp and peanut sauce...I'll keep you updated!