One-pot pasta is genius. The pasta cooks right in the sauce with the vegetables, absorbing all the flavor and releasing starch that creates a naturally creamy coating. Everything goes into one pot, and 20 minutes later you have a beautiful, colorful dinner with minimal cleanup.
Ingredients
- 1 lb fusilli
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- ½ cup frozen peas
- 3 cloves garlic, sliced
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- ½ tsp Italian seasoning
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- ¼ tsp chili peppers
- Fresh basil and grated Parmesan for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Add the pasta, zucchini, cherry tomatoes, asparagus, garlic, broth, olive oil, Italian seasoning, garlic granules, salt, pepper, and chili flakes to a large pot.
- Bring to a boil over high heat, then reduce to medium. Cook for 10 to 12 minutes, stirring frequently, until the pasta is tender and most of the liquid is absorbed.
- Stir in the frozen peas in the last 2 minutes.
- Serve topped with fresh basil, a drizzle of olive oil, and grated Parmesan.
Notes
- Stir frequently to prevent the pasta from sticking to the bottom.
- Use whatever seasonal vegetables you have. Bell peppers, mushrooms, and spinach all work.
- Swap the fusilli for brown rice spirals for a gluten-free option.
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