1pot pasta

1pot pasta
1pot pasta
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta 1 can (15 ounces) diced tomatoes with liquid 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
  • Preparing Time: 30 minutes
  • Total Time: 20 minutes
  • Served Person: 4
vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free dairy free pescatarian
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 12 oz pasta
  • 15 oz diced tomatoes keep liquid
  • 1 large onion thin sliced
  • 4 cloves garlic cloves thin sliced
  • 1/2 t teaspoon red pepper flakes
  • 2 large sprigs basil fresh
  • 4.5 cups vegetable broth not low sodium
  • Carbohydrate 98.3726404752722 g
  • Cholesterol 62.085455589 mg
  • Fat 5.5084285189305 g
  • Fiber 2.64330714256876 g
  • Protein 11.637926738417 g
  • Saturated Fat 0.79814448537522 g
  • Serving Size 1 1 Serving (3311g)
  • Sodium 12197.8757094609 mg
  • Sugar 95.7293333327034 g
  • Trans Fat 0.81717781850723 g
  • Calories 481 calories

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta 1 can (15 ounces) diced tomatoes with liquid 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. PLEASE SHARE To SAVE be sure to click photo then click SHARE so it will store on your personal page.

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