One Pot Vegetable Pasta
- Replies 11
Yep another one pot dish . This is a dish that I absolutely love. A little secret I actually don't eat meat or should I say I occasionally eat a little
So everything I cook it's for my family.
This recipe is from recipetineats
Serves 4
1. Pasta- any short pasta can be used: penne, ziti, macaroni, spirals.
Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don't overcook the pasta! Mushy pasta is not pleasant!
2. Nutrition per serving, assuming 5 servings excluding the cheesewhich is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.
Nutrition Facts
Amount Per Serving
Calories 378Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1273mg55%
Potassium 1459mg42%
Carbohydrates 72g24%
Fiber 11g46%
Sugar 16g18%
Protein 15g30%
Vitamin A 2260IU45%
Vitamin C 177.6mg215%
Calcium 164mg16%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
So everything I cook it's for my family.
This recipe is from recipetineats
Serves 4
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 2 zucchinis* , halved lengthwise and cut into thin slices
- 1 red capsicum, halved and sliced
- 1 cup corn* (frozen or canned)
- 1 broccoli* , broken into bite size florets
- 250g penne , or other short pasta (Note 1)
- 800 g crushed tomato
- 1 1/2 cups / 375 ml vegetable or chicken stock
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
OPTIONAL:
- 1 1/2 cups shredded cheese of choice (Cheddar, tasty, Mozzarella etc)
TO SERVE:
- Finely chopped parsley (optional)
- Parmesan (if not using cheese)
Instructions
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Recipe Notes:
* These vegetables can be switched with vegetables of choice - use 7 to 8 cups in total, chopped or sliced. Cook cauliflower and broccolini in the same way the broccoli is cooked in this recipe ie placed on top of the pasta so it steams first before stirring through.1. Pasta- any short pasta can be used: penne, ziti, macaroni, spirals.
Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don't overcook the pasta! Mushy pasta is not pleasant!
2. Nutrition per serving, assuming 5 servings excluding the cheesewhich is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.
Nutrition Facts
Amount Per Serving
Calories 378Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1273mg55%
Potassium 1459mg42%
Carbohydrates 72g24%
Fiber 11g46%
Sugar 16g18%
Protein 15g30%
Vitamin A 2260IU45%
Vitamin C 177.6mg215%
Calcium 164mg16%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
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