I love a good one-pot meal.
One-pot meal means it comes together quickly and (best of all) that you’re only dirtying one pan. Fewer dirty dishes makes a happy household over in these parts!
I know I’ve said this time and time again, but I absolutely love pasta dishes because they make such a perfect vehicle for loading up on nutrition.
You can pile in veggies, lean protein (including dairy!) and flavor from healthy fats giving you an all-in-one meal that not only tastes amazing but is providing you all the nutrition you need.
This particular dish is almost like a spicy caprese salad given a little more heft with some whole wheat pasta. Red pepper flakes give it a bit of heat which is pleasantly off-set by the tri-colored heirloom tomatoes and mozzarella.
And if spicy is not for you, it’s no problem! You can omit or use less of the red pepper flakes. I made this particular dish without meat, but my husband loves to add strips of chicken into it which is also delicious!
- 4 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 4 cups low-sodium chicken broth
- 12 ounces whole wheat spaghetti
- 16 oz. tri-colored heirloom or grape tomatoes, halved
- 2 heaping tablespoons tomato paste
- 1/2 cup cherry-sized mozzarella (such as ciliegine)
- 1/4 cup chopped fresh basil
- Heat a large sauté pan with high sides (or a large pasta pot) over medium heat
- Add olive oil, swirling to coat, then minced garlic, oregano and red pepper flakes
- After about 2 minutes, add broth and pasta to the pan bringing to a boil
- Cook for 8-10 minutes, stirring occasionally
- Add tomatoes and tomato paste, cooking for about 3 more minutes
- Remove pan from heat then top with fresh basil and mozzarella
recipe adapted from cooking light