My Mid-Week Hero
Ugh, the dreaded week night dinner.
Thursdays tend to be the night that I want a home cooked meal, but I really don't want to spend a ton of time on it. Or on cleanup.
And I'm the queen of "what do I already have in the cupboard" because I don't want to do the 6:00 after-work-mad-dash to the grocery store.
I came across this One Pot Wonder Tomato Basil Pasta about recipe 5 years ago and it truly hit all of my needs.
Gather just nine ingredients, toss them all in the pot (including the uncooked pasta), let them simmer for 20 minutes -- dinner is DONE.
I love that it's pasta without that heavy "spaghetti feel" that tastes like you've been cooking forever. Plus it makes enough for lunch the next day.
If you're a gluten-free person, just switch the pasta to your favorite non-wheat alternative and adjust the broth accordingly.
Vegan? Omit the Parmesan cheese garnish at the end.
Staying meat-free keeps the prep mess and cook time down to the 20-30 minute mark, but I have the feeling a few Italian meatballs would be a delicious addition.
I hope you like this one....and be sure to give me a shout out if you make this mid-week dinner hero!
One Pot Wonder Tomato Basil Pasta
ONE POT WONDER TOMATO BASIL PASTA RECIPE
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
1 medium sweet onion, cut in ¼ inch julienne strips
4 cloves garlic, very thinly sliced
¼ teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4½ cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish