I remember the first time I saw a one-pot pasta recipe. I tried it out thinking that there’s no way it could be that simple. It was. You literally throw everything in the pot and let it cook. Kind of similar to slow cooking, maybe that’s why I like it so much. For this one, I kept very simple by using the fresh vegetables I had in my frig which happened to be kale and tomatoes. I could have added some raw meat like diced chicken breast. Yes you read that correctly, raw. I wanted to keep it vegetarian so I decided against it. I’ll do another one soon with meat.
The pasta. Any type of pasta you want to use will work for this: linguine, spaghetti, rigatoni, macaroni, whole wheat, gluten-free, you name it, it works. Be creative. I used gluten-free pasta this time. I also used 4 cups of water but you can substitute water for low-sodium broth for more flavor. Or even half water, half broth. The possibilities are seriously endless with one-pot pastas. Did I mention you don’t need any sauce?
See how creamy this came out? I repeat, no sauce is needed. Everything cooks down and makes it own creamy, healthy sauce. I topped mine with a sprinkle of feta cheese (omit of course if you’re vegan).
- 8 ounces pasta
- 4½ cups water (or low-sodium broth)
- 1 cup kale, chopped
- 1 pint cherry tomatoes, sliced
- 2-3 garlic cloves
- 2 tsp oregano
- 1 tsp salt
- Pepper to taste
- Add all ingredients to a large pot and bring to a boil.
- Reduce heat to a simmer and cook uncovered 13-15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
- Remove from heat and let stand 2-3 minutes.