Administrator +Salty Dog 68,120 Posted October 4 Administrator Share Posted October 4 Quote These Magical One-Pot Pasta Recipes Only Need 5 Ingredients and a Glance One-pot pastas embody everything we crave in a winning weeknight dinner. The Kitchn | Grace Elkus Photos by Joe Lingeman One-pot pastas are an absolute magic trick. Cook pasta start to finish in one pot? No straining? And oh, wait — all the other ingredients for a delicious, well-rounded dinner cook right in the pot with the pasta? Amazing! In fact, one-pot pastas embody everything we crave in a winning weeknight dinner: minimal prep, a 10-minute cook time, a single dish to clean, and a big payoff in flavor. But what happens to the pasta’s cooking water, you ask? As the noodles boil, the water reduces into a starchy binder, creating a rich sauce for the noodles to cling to. See? Magic. The family-friendly pasta technique deserves a spot in your meal plan, so we came up with five easy, delicious variations to keep you happy and well-fed. Each only require five major ingredients (not including the basic pantry staples of salt, pepper, and olive oil). 5 Snapshot Recipes for One-Pot Magic Pastas The pasta: Each recipe calls for 12 ounces of linguine, which will serve 4 people. Feel free to substitute your favorite long noodle, such as spaghetti or bucatini — anything that cooks to al dente in eight to nine minutes. Avoid gluten-free pasta, which doesn’t release the requisite starch this method relies on. The protein: Meat and shellfish that don’t require browning or pre-cooking are best for one-pot pastas. We like fully cooked pork and chicken sausages as well as raw shrimp, which you’ll add to the pot in the last few minutes of cooking. The method: The veggies, proteins, and herbs vary within each recipe, but the basic formula remains the same: You’ll combine linguine, olive oil, salt, pepper, and 4 1/2 cups water in a pot; bring to a boil; and cook until the pasta is al dente and water has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving. One tablespoon of salt may sound like a lot, but it’s needed to flavor the water, which isn’t drained and becomes the sauce. The pot: All of these recipes are made using a Le Creuset 3.5-quart pan. Any shallow straight-sided skillet will work — just avoid a deep skillet or stockpot, which can prevent the water from evaporating and result in overcooked pasta. One-Pot Puttanesca Pasta Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh parsley. . One-Pot Lemon Shrimp Pasta Combine 12 ounces linguine, 1 bunch kale leaves (torn), 1 (15.5-ounce) can cannellini beans (rinsed and drained), zest of 1 large lemon, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, turning pasta frequently with tongs, for 5 minutes. Add 1 pound raw peeled and deveined shrimp and cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, about 3 minutes more. Halve the lemon and squeeze in the juice. Top with crushed red pepper flakes, if desired. One-Pot Spicy Sausage and Tomato Pasta Combine 12 ounces linguine, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 fennel bulb (thinly sliced), 1 cup torn fresh basil leaves, 12 ounces smoked Andouille sausage (cut into 1/2-inch pieces), 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh basil. One-Pot Creamy Mushroom Pesto Pasta Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with fresh basil. . One-Pot Spinach Artichoke Chicken Pasta Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 bunch fresh spinach, 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Remove Parmesan rind and toss with 1 cup grated Parmesan. https://getpocket.com/explore/item/these-magical-one-pot-pasta-recipes-only-need-5-ingredients-and-a-glance 2 Link to post Share on other sites
Photos by Joe Lingeman One-pot pastas are an absolute magic trick. Cook pasta start to finish in one pot? No straining? And oh, wait — all the other ingredients for a delicious, well-rounded dinner cook right in the pot with the pasta? Amazing! In fact, one-pot pastas embody everything we crave in a winning weeknight dinner: minimal prep, a 10-minute cook time, a single dish to clean, and a big payoff in flavor. But what happens to the pasta’s cooking water, you ask? As the noodles boil, the water reduces into a starchy binder, creating a rich sauce for the noodles to cling to. See? Magic. The family-friendly pasta technique deserves a spot in your meal plan, so we came up with five easy, delicious variations to keep you happy and well-fed. Each only require five major ingredients (not including the basic pantry staples of salt, pepper, and olive oil). 5 Snapshot Recipes for One-Pot Magic Pastas The pasta: Each recipe calls for 12 ounces of linguine, which will serve 4 people. Feel free to substitute your favorite long noodle, such as spaghetti or bucatini — anything that cooks to al dente in eight to nine minutes. Avoid gluten-free pasta, which doesn’t release the requisite starch this method relies on. The protein: Meat and shellfish that don’t require browning or pre-cooking are best for one-pot pastas. We like fully cooked pork and chicken sausages as well as raw shrimp, which you’ll add to the pot in the last few minutes of cooking. The method: The veggies, proteins, and herbs vary within each recipe, but the basic formula remains the same: You’ll combine linguine, olive oil, salt, pepper, and 4 1/2 cups water in a pot; bring to a boil; and cook until the pasta is al dente and water has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving. One tablespoon of salt may sound like a lot, but it’s needed to flavor the water, which isn’t drained and becomes the sauce. The pot: All of these recipes are made using a Le Creuset 3.5-quart pan. Any shallow straight-sided skillet will work — just avoid a deep skillet or stockpot, which can prevent the water from evaporating and result in overcooked pasta. One-Pot Puttanesca Pasta Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh parsley. . One-Pot Lemon Shrimp Pasta Combine 12 ounces linguine, 1 bunch kale leaves (torn), 1 (15.5-ounce) can cannellini beans (rinsed and drained), zest of 1 large lemon, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, turning pasta frequently with tongs, for 5 minutes. Add 1 pound raw peeled and deveined shrimp and cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, about 3 minutes more. Halve the lemon and squeeze in the juice. Top with crushed red pepper flakes, if desired. One-Pot Spicy Sausage and Tomato Pasta Combine 12 ounces linguine, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 fennel bulb (thinly sliced), 1 cup torn fresh basil leaves, 12 ounces smoked Andouille sausage (cut into 1/2-inch pieces), 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh basil. One-Pot Creamy Mushroom Pesto Pasta Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with fresh basil. . One-Pot Spinach Artichoke Chicken Pasta Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 bunch fresh spinach, 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Remove Parmesan rind and toss with 1 cup grated Parmesan. https://getpocket.com/explore/item/these-magical-one-pot-pasta-recipes-only-need-5-ingredients-and-a-glance
Photos by Joe Lingeman One-pot pastas are an absolute magic trick. Cook pasta start to finish in one pot? No straining? And oh, wait — all the other ingredients for a delicious, well-rounded dinner cook right in the pot with the pasta? Amazing! In fact, one-pot pastas embody everything we crave in a winning weeknight dinner: minimal prep, a 10-minute cook time, a single dish to clean, and a big payoff in flavor. But what happens to the pasta’s cooking water, you ask? As the noodles boil, the water reduces into a starchy binder, creating a rich sauce for the noodles to cling to. See? Magic. The family-friendly pasta technique deserves a spot in your meal plan, so we came up with five easy, delicious variations to keep you happy and well-fed. Each only require five major ingredients (not including the basic pantry staples of salt, pepper, and olive oil). 5 Snapshot Recipes for One-Pot Magic Pastas The pasta: Each recipe calls for 12 ounces of linguine, which will serve 4 people. Feel free to substitute your favorite long noodle, such as spaghetti or bucatini — anything that cooks to al dente in eight to nine minutes. Avoid gluten-free pasta, which doesn’t release the requisite starch this method relies on. The protein: Meat and shellfish that don’t require browning or pre-cooking are best for one-pot pastas. We like fully cooked pork and chicken sausages as well as raw shrimp, which you’ll add to the pot in the last few minutes of cooking. The method: The veggies, proteins, and herbs vary within each recipe, but the basic formula remains the same: You’ll combine linguine, olive oil, salt, pepper, and 4 1/2 cups water in a pot; bring to a boil; and cook until the pasta is al dente and water has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving. One tablespoon of salt may sound like a lot, but it’s needed to flavor the water, which isn’t drained and becomes the sauce. The pot: All of these recipes are made using a Le Creuset 3.5-quart pan. Any shallow straight-sided skillet will work — just avoid a deep skillet or stockpot, which can prevent the water from evaporating and result in overcooked pasta. One-Pot Puttanesca Pasta Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh parsley. . One-Pot Lemon Shrimp Pasta Combine 12 ounces linguine, 1 bunch kale leaves (torn), 1 (15.5-ounce) can cannellini beans (rinsed and drained), zest of 1 large lemon, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, turning pasta frequently with tongs, for 5 minutes. Add 1 pound raw peeled and deveined shrimp and cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, about 3 minutes more. Halve the lemon and squeeze in the juice. Top with crushed red pepper flakes, if desired. One-Pot Spicy Sausage and Tomato Pasta Combine 12 ounces linguine, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 fennel bulb (thinly sliced), 1 cup torn fresh basil leaves, 12 ounces smoked Andouille sausage (cut into 1/2-inch pieces), 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh basil. One-Pot Creamy Mushroom Pesto Pasta Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with fresh basil. . One-Pot Spinach Artichoke Chicken Pasta Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 bunch fresh spinach, 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Remove Parmesan rind and toss with 1 cup grated Parmesan. https://getpocket.com/explore/item/these-magical-one-pot-pasta-recipes-only-need-5-ingredients-and-a-glance
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now