Those of you who are on Pinterest have probably seen at least one variation of this “One-Pot Pasta Wonder Tomato Basil” recipe. It gets re-pinned A LOT. And you know why? Cause it’s easy, and delicious. Ben and I have been making this about once a week since I discovered the recipe.
Unfortunately, the dish as it exists is very heavy on simple carbohydrates (pasta), without a lot of veggies or protein to help keep you full. Therefore, I came up with my own little spin on it, adding a bell pepper for additional veggie power, and chickpeas for some filling protein and fiber. I think this would be an awesome pre-race dinner, especially with a side of garlic bread and a salad. Yum!
One-Pot Pasta (adapted from Apron Strings Blog)
- 1 box linguine, or two cups of elbows (we buy elbows in bulk, so that’s what we use)
- 1 can diced tomatoes
- 1 medium onion cut into short strips
- 1 medium bell pepper, chopped
- 4 cloves garlic, minced or chopped very fine
- 1/4 tsp crushed red pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 4.5 cups chicken or veggie broth (I’ve done it both ways and I prefer the chicken)
- 1 can chickpeas, rinsed and drained (you could also use one cup of dried chickpeas, cooked in advance)
- Olive oil (for sauteing)
- Salt and pepper to taste
1. Place onion, pepper, garlic, and spices in a large, oiled stockpot, and saute just for a few minutes
2. Add the remaining ingredients to the pot and bring to a boil.
3. Reduce to a simmer and cook until the pasta is tender–about 8 minutes
And there you have it. Easy, right? No need to drain and rinse pasta and dirty a bunch of dishes. The liquid mostly evaporates, and the starch from the cooking pasta creates its own “sauce” right in the pot.
Try adding other vegetables like mushrooms or spinach to bump up the veggie quotient even further. You could also use other protein sources like chicken or shrimp. We just used chickpeas because they’re cheap, and that’s what we had in the house. And to make it extra healthy, you could use whole grain pasta!
Have you tried your own variation of the “One-Pot Pasta”?