3 One-Pot Pasta Recipes | Easy Weeknight Dinners

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Classic One Pot Pasta
1lb spaghetti
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 small onion, thinly sliced
4-5 fresh basil leaves
2 tsp olive oil
½ tsp red pepper flakes
salt and pepper

4 cups vegetable broth or water
Combine all ingredients in a large Dutch oven or soup pot.
Bring to a boil over medium high heat.
Cook for 10-12 minutes or until all of the liquid has been absorbed. Stir constantly with tongs so the pasta doesn’t stick.
Serve immediately.

One Pot Vegetable Pasta
1lb linguine
3 cups chicken or vegetable broth
1 cup milk
2 cloves garlic, thinly sliced
2 tsp olive oil
1 broccoli crown, cut into florets
1 bunch asparagus, trimmed and cut into thirds
1 cup snow peas, halved
salt and pepper
⅓ cup Parmesan cheese, freshly grated (optional)

In a large Dutch oven or soup pot combine linguine, broth, milk, garlic and olive oil.
Heat over medium high until liquid starts to bubble.
Reduce heat to medium low, cover and simmer for 5 minutes. You want to give the linguine a head start.
After 5 minutes, add broccoli, asparagus, snow peas, salt and pepper.
Stir, cover and simmer for another 8-10 minutes or until all of the liquid has been absorbed and veggies are fully cooked.
*Be sure to stir the pasta every two minutes or so because it loves to stick to the bottom of the pot.
Finish with freshly grated Parmesan cheese.

One Pot Chili Cheese Pasta
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1lb ground beef or turkey
1lb rotini
1 can beans, rinsed and drained
4 cups chicken or vegetable broth
1 can (28oz) diced tomatoes
1 tbsp chili powder
2 tsp cumin
2 tsp garlic powder
1 cup shredded cheddar

In a large Dutch oven or soup pot heat olive oil over medium high.
Add onion and sauté until it begins to soften; between 3 and 4
Add garlic and sauté for an additional minute.
Add ground beef and cook until it’s no longer pink. Use the side of your spoon to break it into small pieces.
Add spices and cook for an additional minute.
Add rotini, beans, broth and tomatoes.
Once the mixture reaches a boil, reduce heat to medium-low, cover and cook for about 20 minutes or until the liquid is all absorbed and the pasta is cooked through.
*Be sure to stir the pasta every two minutes or so because it loves to
stick to the bottom
of the pot.
Add cheddar cheese and stir until it’s completely melted.
Serve with more shredded cheddar, sour cream and green onion.

This is a classic pasta sauce dish – tomatoes with creamy mozzarella and fresh basil. Herbs and onions add extra depth of flavour.


Pasta 300 g
Olive oil 3tb
Garlic chopped 1 tb
Onion chopped 1 n
Chilly flakes 1 ts
Concasse Tomatoes 3 n
Sugar 1 ts
Parsley 1 ts
Basil leaf 3n
Oregano 1 pinch
Cheese 2 Tablespoons


Heat olive oil in a pan add chopped garlic, chopped onion, cook onions are till brown, add chilly flake, tomato mix it well and put the lid on and cook for some time, add salt, sugar, pepper, parsley, basil, oregano, add pasta (direct from the boiling liquid) grate the cheese on top, toss them.

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