Sunday, July 7, 2013

One Pan Pasta



Have you seen this recipe on Pinterest? What??? Everything cooked in one pan?! I was a little skeptical, but we loved it and it was so easy! I will definitely make this again!


From Lottie and Doof and was adapted from Martha Stewart Living


Ingredients (Serves 3-4)

  • 12 ounces of linguine, preferably whole grain, organic
  • 1.5 cups of cherry or grape tomatoes, halved or quartered (I also used a Roma in the mix without problem)
  • 1 white or yellow onion thinly sliced, about 2 cups
  • 6 garlic cloves sliced or minced
  • 1/2 tsp of red pepper flakes, add more if you like more heat
  • 12 fresh basil leaves plus extra for garnish
  • 3 Tbsp of EVOO
  • 2 tsp of kosher or sea salt
  • 1/4 tsp of pepper
  • 4.5 cups of water
  • Dairy-Free Parmesan (optional), I made my own using this recipe


Method

-Combine all ingredients in a large skillet. You need a skillet that is big enough for the linguine to lie flat across the bottom.
-Bring water to a boil then reduce to a low boil.
-Cook pasta for 10-15 minutes or until most liquid is absorbed and pasta is al dente (you want to leave a small amount of liquid for the "sauce").
-While pasta is cooking, toss pasta frequently using tongs.
-Transfer cooked pasta to serving bowls and, if desired, garnish with olive oil, basil, and Parmesan.

Serve immediately and Enjoy!



I served mine with Kale Salad with Lemon Vinaigrette from The Healthy Junky...thanks Erica!


 
 
Oh and BTW today marks day 1 of MARATHON training. I'm putting this on my blog so I stay accountable! 13 weeks to go! I think this one pan pasta would be a great "night before a marathon" meal! What do you think? 

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