I’d heard about the idea of one pot pasta a long time ago, but I never tried it until this winter.
That’s a regret, because one pot pasta turns out to have two really big things going for it.
First, the obvious: the end result is a compete meal in one bowl, with only one pot to wash later.
A big bonus for sure.
But there’s also one other cool thing that happens when you cook one pot pasta, kind of like magic…
…as the water in the recipe cooks down, it absorbs starch from the pasta.
So by the time the pasta is tender and al dente, the bit of water that’s left has become a rich, creamy sauce.
I love that this one pot pasta recipe seems really rich and creamy, yet is actually made with only water, fresh veggies, and olive oil!
So now I’m dreaming up lots of new combinations for one pot pasta in the coming months, but my first version is a vegetarian winter vegetable recipe with fresh kale and butternut squash.
These ingredients add plenty of flavor and lots of nutrition too, so it’s possible to enjoy a nice big, creamy, heaping bowlful.
Here’s the recipe for One Pot Pasta: Squash and Kale:
- Serving size: 6
- Calories: 384
- Fat: 18.6g
- Saturated fat: 5.4g
- Carbohydrates: 40.5g
- Sugar: 2.5g
- Sodium: 484mg
- Fiber: 6.1g
- Protein: 17g
- Cholesterol: 46mg
Prep: 15 minutes
Cook: 25 minutes
Yield: 6 servings
Level: Easy
- 4½ cups water
- 12 ounces whole wheat linguine
- 3 cloves garlic, minced
- 1 shallot, diced
- 16 ounces peeled and diced butternut squash, chopped into ¼-inch cubes
- 4 ounces kale, chopped into bite-sized pieces
- 1½ tablespoons dried thyme
- 2 tablespoons plus 3 tablespoons olive oil
- 1 cup parmesan, freshly grated
- Salt and freshly ground black pepper
- Add the water to a stock pot or large, deep sauté pan. Add the linguine, garlic, shallot, squash (squash must be cut into ¼-inch cubes in order to cook as quickly as the pasta), kale, thyme, and 2 tablespoons olive oil. Season with salt and pepper. Bring to a boil, then reduce to a simmer, stirring frequently with a wooden spoon (ingredients may stick to the pan without frequent stirring).
- Cook until the pasta is al dente and nearly all of the water is absorbed (if most of the water is absorbed before the pasta is al dente, add additional hot water, about ½ cup at a time).
- Remove from heat, add 3 tablespoons olive oil, and stir until well combined. Season to taste with salt and pepper. Transfer to serving plates, topping each with handfuls of freshly grated parmesan.
Other Recipes You May Enjoy:
https://jenelizabethsjournals.com/2017/04/06/eggplant-pasta/
https://jenelizabethsjournals.com/2014/01/29/creamy-butternut-penne-with-parmesan/
https://jenelizabethsjournals.com/2017/04/24/20-minute-creamy-parmesan-mushroom-fettuccine/
