Hi this is Pranika! Most of the time I love to cook, BUT, I do not love to do dishes. So anything that indicates one-pot meal is something that usually catches my eye. I get updates from Huffington Post on my facebook feed and saw “The 3-step pasta dinner you have got to try.” I clicked the link and at first glance it looked good so I clicked within the article to find the recipe.
The dish was very flavorful and quite fast. Another plus is we were able to feed another family of four with the leftovers! You can of course change up the recipe if you like: use fresh tomatoes instead of canned, add fresh oregano, olives, or capers.
Veggie Pasta in One Pot!
4 garlic cloves, chopped
1 small onion, diced
1 - 28-ounce can diced tomatoes
1 bunch kale, ribs removed, chopped
2 sprigs fresh basil, chopped
1 pound pasta (we used farfalle, but any smaller pasta is fine, such as penne, shells, etc)
1 tsp sea salt and additional to taste as needed
½ tsp black pepper
½ tsp dried oregano
About 4.5 cups water
Grated Parmesan cheese for garnish
Red pepper flakes (optional)
Cook the whole thing for the amount of time suggested on the pasta package, giving it an energetic stir every few minutes (we cooked on the higher end of the range offered on the pasta box). Once the pasta is al-dente, fold in the Parmesan and taste! Add some red pepper flakes, additional salt or pepper, fresh basil or even another sprinkle of parmesan as needed. Enjoy!