I have a habit of turning meal prep into a full sink of dishes.
It’s not that I mean to use so many pots and pans, I just use each for a different purpose. My fiance doesn’t understand it, but even a simple soup requires some serious kitchen ware. I might think I’m cruising along conservatively, but before long, my browning skillet, stock pot, and soup blender are stacked haphazardly awaiting their turn in the dishwasher.
So when I saw a recipe for an Italian “wonderpot” meal, my interest was piqued. I love one pot meals for their ease, convenience, and the delightful way all the flavors of the dish cook together!
Cooking all of the ingredients in this one pot gave this meal amazing, full flavor with only a few choice seasonings and no added salt (besides that found in the chicken stock).
Step one, the load in:
And after about 15 minutes, voila!:
The tomatoes and spinach cooked perfectly with the whole wheat noodles and the garlic and onions added great aromatics.
In. Love. with this pasta, and can’t wait to make it again.
- 4 cups low sodium chicken stock (depends on size of pot, all ingredients should be submerged)
- 2 Tbsp extra virgin olive oil
- 12 oz. whole wheat spaghetti
- 8 oz. frozen chopped spinach
- 1 (28 oz.) can diced tomatoes
- ½ medium yellow onion (thinly sliced)
- 4 cloves chopped garlic (I used organic, jarred)
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- ¼-1/2 Tbsp red pepper flakes (depending on spice preference)
- Black pepper to taste
- Add all ingredients to a large stock pot, making sure everything is submerged under the liquid. Place a lid on top of the pot and heat on high until you reach a full, rolling boil.
- Remove the lid and turn the heat down to medium and allow everything to cook at a low boil for 10-15 minutes. Stir every few minutes to prevent the noodles from sticking to the bottom.
- Cook until spaghetti noodles are done and most of the liquid has been absorbed.
- Serve and enjoy!