One Pot Fettuccine

You may have seen the One-Pot Spaghetti recipe and pictures on Facebook, Pinterest, and various blogs.  I’m not sure of the true origin, although many roads lead to Martha Stewart.  I’ve seen a lot of references, but I chose the Italian Wonderpot recipe from Budget Bytes to guide me.

Most of the ingredients are pantry staples, and you can assemble the pot within just a few minutes.  Some versions include red pepper flakes for a little extra heat.  I kept thing simple with minced garlic and Penzey’s Pasta Sprinkle.

Although this doesn’t have the complexity of a gourmet pasta dish, it has a good taste and works well as an easy meal.  There’s plenty leftover for lunches too.  Double win!

 

one pot fettuccine

 

One Pot Fettuccine

2 c. vegetable broth
2 c. water
1 (12 oz.) package whole wheat fettuccine
1 (28 oz.) can diced tomatoes in juice
1 onion, chopped
1 (8 oz.) package sliced mushrooms
1 (16 oz.) package frozen spinach
2 t minced garlic
1 T Penzey’s Pasta Sprinkle, or Italian seasoning

Place ingredients in a large pot, in the order written.  Make sure that ingredients are covered by liquid.  Cover pot, and bring to a rapid boil.  Remove cover, and boil for 12-15 minutes, stirring every few minutes, until most of the liquid is absorbed.  Garnish with freshly grated Parmesan cheese.

 

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