I have a recipe for you to make tonight. Or this weekend. Or whenever you need a delicious meal in under 30 minutes and just one pot to clean up. I first saw this recipe in a recent Martha Stewart Living magazine. It caught my attention with it’s vibrant colors and delicious ingredients. But, ultimately, it was the no boil-ahead noodles part of this recipe that intrigued me. One pot meals are pure genius.
I tweaked Martha’s one-pan pasta recipe and added artichokes, lemon slices, and increased the portion to suit my family. I also used canned tomatoes with juice rather than fresh tomatoes. Once all my tomatoes and basil come in in the potager, I will definitely make this with fresh picked ingredients!
That One Pot Pasta Dinner That Really Works
- 24 oz. pasta
- 6 cups chicken broth
- 2 cans diced tomatoes with juice
- 12 oz. frozen artichoke hearts
- 2 slices lemon with rind
- 1/4 cup fresh basil
- 6 cloves garlic, thinly sliced
- 1 onion, sliced
- 4 tablespoons olive oil
- good helping of salt and pepper
- Place all ingredients in a large saucepan or dutch oven. Boil mixture on high, stirring and turning pasta regularly with tongs, until pasta is al dente and water has mostly evaporated, about 15 minutes. (Once cooled, the pasta will soak up more liquid, so consider don’t worry if there’s still liquid in the pot after noodles are cooked.)
- The starch in the noodles combined with the rest of the ingredients, make a delicious creamy sauce. Remove lemon slices if you’d like.
- Serve up with some parmesan, and enjoy!
There are so many variations you could create with this recipe. Just make sure your total amount of liquid is comparable to boil the noodles, but play around with the rest of the ingredients. We really enjoyed the artichokes and the brightness of the lemon…what will you add?
Have a great weekend!!