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One Pot Pasta Recipe
This is not an original concept. Years ago I had a friend who catered who swore by this method. Fast forward to Martha Stewart making this her own and BOOM– Pinterest blew up with knock off versions left and right.
Here is mine ????
The genius behind this one pot pasta recipe is that you literally dump all of your ingredients in a pot and let it do it’s thing. Stir a few times and POW– dinner is done. I first made this using a can of Red Gold petite diced with garlic and onion. Combine that with olive oil, salt and pepper, a bit of grated Parmesan and fresh basil- delicious!
But I wanted to use the lemons in my veggie basket and our herb garden was overgrown. Add to this my desire to use what I had in the pantry because it is in dire need of a cleaning. Lemon and herbs are like peas and carrots- they match perfectly! So dinner was born.
One tip: break the spaghetti noodles in half when you add them to the pot. Also, I used vegetable stock here. Don’t use the unsalted version. It is too bland, in my opinion. This is a great stand alone meal or sidekick to some grilled chicken or fish. Let me know if you try it!
Ingredients
- 1 lb of uncooked spaghetti-break in half.
- 1 small shallot, diced
- 2 cloves garlic, chopped
- pinch salt/black pepper
- zest of 2 lemons
- juice of 1 lemon
- (save other zested lemon for another recipe-cover in plastic wrap and refrigerate up to 3 days)
- 1/2 tsp red pepper flakes
- 3 TB olive oil
- 4 1/2 C vegetable stock
- 1 1/2 C of loosely chopped herbs- I used a combo of chives, basil, oregano, thyme and flat leaf parsley
- 1/2 C grated Parmesan- garnish
Instructions
- Chop herbs.
- Combine ALL ingredients except cheese in a large dutch oven style pot.
- Bring to a boil over medium heat.
- Stir and reduce heat to med-low for 9 minutes or until pasta is al-dente and nearly all liquid has evaporated.
- Taste and season if needed.
- Portion out and garnish with cheese.
