Green One Pan Pasta

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There was a point last week at which I actually considered that it might never stop raining.  Thursday was an especially dreary day; our backyard was flooded, the roof was leaking, and I needed a big old pot of comfort.  This recipe had made several appearances on my Pinterest page, and I’d been imagining ways to reinvent it since first eying it.  I took to my kitchen armed with one pan and the ingredients I had available (There was no way I was going out in the ongoing downpour), and got to work.  If you’re like me [a tad compulsive], this concept may freak you out.  In the ten minutes I spent stirring, I repeatedly questioned the ratio of pasta to water, and whether or not this was going to produce something delicious.  The answer was a resounding YES!  The key here is to ensure your pasta is floating but not swimming, and to use vegetables that will stand up to high temperatures without turning to mush.  The original certainly looks great too, but I think this is a method that begs to be played with!

For another unique way of preparing pasta, check out my Shrimp Pasta with Vodka Sauce ~ Baked in a Foil Package, here.

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Green One Pan Pasta
 
Author:
Recipe type: Mains
Ingredients
  • 1 Pound Mini Rigatoni (Any "toothy" pasta will work - You want a cook time of around 10 minutes)
  • 1 Bunch Broccoli Rabe (Rapini), Cut & Trimmed
  • ½ Cup Frozen Edamame
  • 4 Cloves Garlic, Thinly Sliced
  • 3 Sprigs Basil
  • 3 Sprigs Greek Basil (Optional)
  • 2 Ounces Parmesan Cheese, Cut into Small Pieces (Optional)
  • Pinch of Red Pepper Flakes
  • Salt & Pepper to Taste
  • 2 Tablespoons Olive Oil
  • ½ Cup Dry White Wine
  • 4 Cups Water or Low-Sodium Chicken Stock (I used Chicken Stock. I recommend going easy on added salt in this case as the stock will concentrate, and the cheese will also add a salty flavor.)
Instructions
  1. Combine all ingredients in a large, shallow, pan. Place the pan on high heat, and bring to a boil. Keep the mixture on a gentle boil (i.e., bubbling enough that the liquid will evaporate), while stirring/tossing constantly. If you opted to add the cheese, try to keep it on top of the mixture as much as possible - It will help to thicken the sauce nicely, but can stick to the bottom of the pan when left for too long. Continue to cook for approximately 10 minutes, or until the pasta is tender and most of the liquid has reduced.

 

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22 Responses to Green One Pan Pasta

  1. michelle says:

    That looks delicious!

  2. aweighwithme says:

    I must try this! And your photos are always so beautiful. :)

  3. Yvette says:

    Thanks for posting this!! I’ve been seeing a lot of this type of dish on Pinterest, too, and I think I’ll have to try it this week, too!

  4. brianna124 says:

    This looks great, I can’t wait to play with it now too!

  5. That looks so delicious. I love your photos!!

  6. Pingback: One Pan Pasta | The Iron Spatula

  7. momtoboyz says:

    I’m trying this one for today for lunch! Gorgeous photos too. The only thing is I have broccolini in the house so will swap that out for the rabe. <3

  8. This looks so delicious! So homey and comforting. And as so many others have said, your photos are gorgeous.
    Just wanted to say thanks for stopping by my site, and I hope to get your feedback on future posts! :)

  9. Pingback: One pot pasta ‘n’ sauce | Green and Ginger

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