Inspired by Martha Stewart’s iconic “One-Pan Pasta," this dish involves cooking spaghetti in its sauce and vegetables, giving it time to soak up all the delicious flavors. When you’re tight on time, load up your Big Pan, Small Pot or Big Pot with pasta, tomatoes, and other seasonal vegetables for a magical, low maintenance meal.
Work Time: 25 Minutes
Hang Time: N/A
- 12 oz. of spaghetti or linguine
- 1 medium onion, finely sliced
- 2 cups of cherry tomatoes, halved
- 2 cups of tender, seasonal vegetables like peppers, spinach or kale
- 2 cloves of garlic, minced
- 2 tbsp of EVOO
- 1 cup of dry white wine
- 1 tbsp of white wine vinegar
- 1/2 cups of shredded basil
- 1 1/2 tsp salt and fresh cracked pepper to taste
- 1/2 tsp of red pepper flakes
Start by adding all of your ingredients except cheese into a Stock Pot, Sauce Pan, or Essential Pan. Add just enough water to cover your pasta and vegetables – remember you won’t drain the pasta so be careful not to over do it with liquids.
Cover your pot or pan with a lid as you bring the mixture to a boil. Uncover and boil for 7-9 more minutes, stirring often with a Slotted Spoon to make sure the pasta doesn’t stick to the bottom. Your tomatoes will start to break down and create a tasty sauce with the starchy pasta water.
Once the pasta is al dente and most of the water has been absorbed or evaporated, add a generous helping of freshly grated parmesan cheese (optional). Serve and enjoy!
Martha’s original recipe calls for tomatoes, basil, and onions, but we like to customize it with extra vegetables when available. Feel free to get creative here, but select tender vegetables that can cook in about ten minutes. Summer squash, cauliflower, baby greens, bell peppers, asparagus, broccoli, mushrooms, and eggplant are all great options.