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Spaghetti Alla Puttanesca
1lb spaghetti
2 cloves garlic, very thinly sliced
¼ cup olives, pitted and sliced
2 tbsp capers
1 19oz can diced tomatoes
1 tsp dried oregano
½ tsp red chili flakes
2 tsp olive oil
3 cups vegetable broth
Combine all ingredients in a large Dutch oven or soup pot. Bring to a boil over medium high heat. Cook for 10-12 minutes or until all of the liquid has been absorbed. Stir constantly with tongs so the pasta doesn’t stick. Serve immediately with freshly grated parmesan cheese and chopped parsley. Enjoy!
Beef, Mushroom & Gorgonzola Pasta
1 tbsp butter or olive oil
8-10oz strip loin steak
1lb cremini mushrooms, quartered
2 cloves garlic, chopped
1lb rigatoni pasta
3 cups beef or mushroom broth
2 cups baby spinach
½ cup gorgonzola, crumbled
salt and pepper
In a large Dutch oven, heat butter or olive over high heat. Season steak liberally with salt and pepper. Sear steak for 2 minutes per side or longer depending on how you prefer your steak cooked. Remove steak from the pan and set it aside.
Reduce heat to medium-high and in the same pot add 1 more tablespoon of butter or olive oil and the mushrooms and garlic. Cook mushrooms for about 5 minutes, stirring often, until they begin to release their moisture. Add pasta and broth and bring the mixture to a boil. Reduce heat to medium and cooked covered for 10 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan.
Once the pasta has absorbed almost all of the liquid add the spinach and blue cheese.
Cook for an additional 2 minutes, stirring constantly, until the blue cheese is melted and the spinach is wilted. Slice the steak into strips and serve over pasta.
One Pot Lasagna
1 tbsp olive oil
1 yellow onion, finely diced
2 cloves garlic, finely diced
1lb hot Italian sausage, removed from its casing (ground beef, ground pork or veggie ground would also work)
1 24oz jar tomato sauce
1 tsp dried oregano
½ tsp red pepper flakes
2 cups beef, chicken or vegetable broth
1lb farfalle pasta (use whatever kind of pasta you want)
1 cup ricotta cheese
1 cup mozzarella, grated
½ cup parmesan cheese, grated
In a large Dutch oven or oven proof pot, heat olive oil over medium high. Add the onion and let it sauté for 3-4 minutes or until it begins to soften. Add the garlic and cook for another 30 seconds. Add the sausage and cook, breaking it up with the side of a spoon, until it’s no longer pink. Add the tomato sauce, dried oregano, red pepper flakes, broth and pasta. Stir well to combine.
Bring to a boil then reduce heat to medium low, cover and simmer for 10-12 minutes or until the pasta is cooked through. Stir 2 or 3 times to prevent the pasta from sticking to the bottom of the pot. Stir in the ricotta and half of the parmesan cheese. Top with the shredded mozzarella cheese and remaining parmesan. Place pot in the oven and allow it to bake until the cheese has melted completely. Top with freshly chopped basil or parsley.
Category
Food
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