Sunday, June 16, 2013

One-Pot Pasta and Baked Summer Veggies.

I haven't posted a recipe in some time, so this is long-overdue. I'm sorry.

However, I saw this "one-pot pasta" all over Pinterest, and had to check it out. Originally, the recipe comes from Martha Stewart, but I ended up looking at this recipe for inspiration, and loosely adapted it.

For a side, I did a sort of baked vegetable dish, using zucchini, summer squash, onion, and roma tomatoes. You may notice that it is pretty similar to this dish. I chose not to use potatoes, though.

The flavors of these two dishes paired well together, and the meal was nice enough for a Father's Day dinner for my family.

Here are the recipes:

One-Pot Pasta


12 ounces linguine (or similar pasta)
3.5 to 4 cups of vegetable broth 
1 15oz can petite diced tomatoes
1/2 large yellow onion, julienned
2 cloves garlic, sliced (I would have used more, but my mom isn't a huge fan)
dash of red pepper flakes (again, I would have used more if not for my mother)
3 fresh oregano leaves, chopped
4 fresh basil leaves, chopped
2 tbs olive oil

Begin by chopping the veggies/herbs. Put half of the chopped herbs in a very small dish with the olive oil. Set aside (or refrigerate). Now, bring broth to a boil (I used one of those little Knorr tubs that makes 3.5 cups) in a large pot. Once the pot is boiling, add everything except the olive oil/herb mixture. Keep an eye on it and stir occasionally. After about ten minutes, add the oil/herb mixture, and stir well. I opted not to cook this dish until all liquid had evaporated, because I didn't want the pasta to be too soft. I estimate that I let it cook about 13 to 15 minutes, then strained out some of the liquid, leaving a little at the bottom. That's it. Pretty easy, huh?

Baked Summer Veggies


1 zucchini, sliced
1 yellow squash, sliced
3 roma tomatoes, sliced
1/2 large yellow onion, sliced into large pieces
1 tbs olive oil
Parmesan cheese (optional)
black pepper to taste
basil, garlic, thyme, etc to taste
sea salt to taste

Spread olive oil over the bottom of a casserole dish. Chop all veggies, and arrange in the dish (see my picture for inspiration. Ha.)... This can be tricky with the oil, but have patience--it will be okay. Season to taste with herbs mentioned above, or your own herbs.

Onions chopped in fairly large slices.

Put in the oven on 375 degrees for 25 to 30 minutes, covered with foil or a similar covering. After this amount of time, take out, remove foil (carefully--it might be steaming a lot). Sprinkle parmesan cheese on, and return to the oven, without the foil. Let it bake another 25 minutes or so. Yum.

Finished product. Delicious.

Oh, and the pasta, just so you can get an idea of the consistency.

These were both delicious, and my parents gave this meal a high rating. Happy Father's Day!

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