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
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.
One thought on “One Pot Fettuccine”
This looks easy and tasty, plus anything with plenty of leftovers is good to me!