Last week BJ was craving vegetables and I was craving easy (an easy dinner, that is). So I scoured my cookbooks & Pinterest and settled on one-pot pasta. I mean, what’s easier than cooking everything in one pot. Yes, even the pasta cooks with the veggies.
Ingredients
- 1 pound spaghetti
- 1 pound baby bella mushrooms, thinly sliced
- 2 zucchini, thinly sliced and quartered
- 2/3 cup peas
- 2 cloves garlic, thinly sliced
- 2 sprigs thyme
- sea salt and freshly ground black pepper, to taste
- 1/3 cup Parmesan Reggiano cheese, grated
- 1/4 cup milk (you can use heavy cream if you want/like creamier)
- optional: add chicken if you want some protein
Directions
In a large Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, until pasta is cooked through. Stir in Parmesan and milk.
Speak Your Mind