https://www.copymethat.com/r/9ds7BP1C/pasta-vegetables-one-pot-one-pot-farmers/
1366222
jo76NAh
9ds7BP1C
2024-05-15 22:32:28
PASTA, VEGETABLES, ONE POT: One Pot Farmer's Market Pasta
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theviewfromgreatisland.com/one-pot-farmers-market-pasta/
The concept is simple — everything gets layered into a big pot, you add liquid, bring it to a boil, and let it bubble away for several minutes until the pasta is al dente. The veggies get cooked perfectly, most of the liquid gets absorbed, and what’s left melds together with the tomatoes to become a sauce. All you have to do is add some grated hard cheese and fresh green herbs to finish the dish. I say ‘liquid’ because while most recipes use water, I used part wine for some extra flavor. You could also use chicken stock. The precise amount is the key, it’s just enough to cook the pasta and leave a little leftover for a sauce.
Pasta Primavera is one of my all time favorite pastas, but it can be a little time consuming to make — you usually have to saute the veggies in stages, create a sauce, and then cook the pasta separately. It’s a lot of pots, stove time, and copious amounts of boiling water sloshing from s
The concept is simple — everything gets layered into a big pot, you add liquid, bring it to a boil, and let it bubble away for several minutes until the pasta is al dente. The veggies get cooked perfectly, most of the liquid gets absorbed, and what’s left melds together with the tomatoes to become a sauce. All you have to do is add some grated hard cheese and fresh green herbs to finish the dish. I say ‘liquid’ because while most recipes use water, I used part wine for some extra flavor. You could also use chicken stock. The precise amount is the key, it’s just enough to cook the pasta and leave a little leftover for a sauce.
Pasta Primavera is one of my all time favorite pastas, but it can be a little time consuming to make — you usually have to saute the veggies in stages, create a sauce, and then cook the pasta separately. It’s a lot of pots, stove time, and copious amounts of boiling water sloshing from s
Ingredients
- 12 oz spaghetti
- 1 medium red onion, peeled, halved, and sliced
- 1 small Japanese eggplant, halved lengthwise and sliced
- several stalks asparagus, cut in 2 inch pieces
- a handful of broccoli florets, cut in half
- 2 cups cherry tomatoes, halved
- 1 colorful bell pepper, chopped
- 2 cloves garlic peeled and minced
- 2 handfuls baby greens, I used baby kale and wild arugula
- 1 to 1-½ tsp salt and lots of fresh cracked pepper
- ½ tsp red pepper flakes (optional)
- 2 Tbsp olive oil
- 1 cup dry white wine
- 3 ½ cups water
- 1 Tbsp white wine or sherry vinegar
- 1 cup shredded hard Italian cheese
- subheading: garnish:
- halved cherry tomatoes
- ½ cups finely shredded basil leaves
Steps
Directions at theviewfromgreatisland.com
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