Food Experiments: One Pot Pasta Part II

As a follow-up to my last Food Experiment post, I offer a better pasta in one pan quickie lunch. This requires a prepared sauce, but adds some veggies, and I think it comes out much better than my previous one – here.

Not only do you only use one pan, it all cooks together once you get it started. No draining–once the pasta is done, the whole dish is done. Perfect!

For one serving, I used:

  • Penne pasta, about 3/4 cup dry
  • Classico Florentine Spinach & Cheese Pasta Sauce, 3/4 to 1 cup
  • Quarter of an Onion, diced small
  • Half a small Summer Squash, diced
  • 2 Tablespoons canned Black Beans
  • Fresh Basil, sliced up small
  • Olive Oil, salt and pepper, grated cheese
  • a splash of water

Heat a quart sized sauce pan to medium, add enough oil to saute veggies. Throw in the onion and let it saute a couple minutes, then add the squash. Give that another couple minutes, stirring to prevent too much browning. Then add the pasta sauce, some water, the pasta, and black beans. Turn the heat up to medium high and let it come to a boil. Lower the heat to Medium Low. Add salt for seasoning the pasta and squash, not too much, and pepper to taste. Stir well to make sure nothing is sticking — add water if it seems thick. There needs to be enough liquid to cook the pasta.

Cover the pan and allow it to simmer for 9 minutes. Stir it at least once. After 9 minutes, take it right off, stirring everything off the bottom.

Serve with a drizzle of oil and the basil on top, plus the grated cheese.

Of course, any shape of pasta will work, and any prepared sauce as well. If you don’t have/don’t like summer squash and black beans, then bell peppers, mushrooms or other vegetables that don’t take long to cook would work.

Definitely 2 Thumbs Up!

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