One-Pot Farmer’s Market Pasta in less than 25 minutes Prep Time10 minutes Cook Time15 minutes Serves 4-6
- 12 oz spaghetti
- 1 medium red onion peeled, halved, and sliced
- 1 small summer squash halved lengthwise and sliced
- several stalks asparagus cut in 2-inch pieces
- a handful of broccoli florets cut in half
- 2 cups cherry tomatoes halved
- 1 colorful bell pepper chopped
- 2 cloves garlic peeled and minced
- 2 handfuls of baby greens
- 1 tsp salt and lots of fresh cracked pepper to taste
- 1/2 tsp red pepper flakes, optional
- 2 Tbsp olive oil
- 1 cup dry white wine (optional..replace with water)
- 3 1/2 cups water/stock
- 1 Tbsp white wine or sherry vinegar (a must!)
- 1 cup shredded hard Italian cheese (optional for vegans)
- halved cherry tomatoes
- 1/2 cups finely shredded basil leaves
- Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn’t stick. Don’t overcook the pasta, there will still be some water left in the pan.
- Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
notes and variations
- Don’t skip the tomatoes. The rest of the veggies remain intact, but the tomatoes break down and help to form a sauce with the starchy pasta water and the cheese. You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also summer squash, cauliflower. Tomatoes are a must, though.
- Don’t skimp on the cheese, for the reason just mentioned.
- Pay attention to flavoring the pot. In addition to salt, I like lots of black pepper, red pepper flakes, and my secret flavor weapon, a dash of sherry vinegar.
- Don’t forget the fresh garnishes. Reserve some little tomatoes and a big handful of fresh basil for topping the cooked pasta.
BASED ON A MARTHA STEWART RECIPE THAT IS A ADAPTATION OF AN ITALIAN FAMILY RECIPE