Italian Wonderpot


Who says you can’t have breakfast for dinner or dinner for breakfast!?

Through one of my new-found loves, Pinterest, I came across the picture of a delicious-looking one-pot meal. Digging deeper into the Pinterest post I was taken to the website and upon this amazing recipe.

Being a single person, I did NOT need to make a full recipe (which makes approximately 6 servings), so I halved the recipe and that is what you see below:

Prep time – approximately 10 mins
Cook time – approximately 15 mins

Serves: 3

  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 6 oz. fettuccine, broken in ½ (yes, I actually weighed it!)
  • 10 – 12 leaves fresh chopped spinach
  • 1 (14 oz.) can crushed tomatoes
  • ½ medium red onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 artichoke hearts (in water), chopped
  • 1 sprig fresh basil, chopped
  • ¼ tbsp dried oregano
  • ⅛ tsp red pepper flakes
  • freshly cracked pepper, to taste
  • vegan parmesan cheese, to top
  1. Add vegetable broth to a large pot. Add the fettuccine to the pot. Also add the tomatoes (undrained), olive oil, spinach, onion, garlic, basil, oregano, artichoke hearts, red pepper, and some freshly cracked black pepper. Stir all to ensure nothing is stuck to the bottom of the pot (I added this step because some of my noodles stuck!)
  2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
  4. After the pasta is cooked & dished, sprinkle the parmesan cheese over top and serve.
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