faux foodie

Italian Wonderpot
June 3, 2013, 1:35 am
Filed under: favorites, Health, main course, pasta, Sunday, weeknight

Adapted from Budget Bytes, who adapted from Martha Stewart. Joe and I really enjoyed this. It is easy to cook, requires only 1 dirty pot, and it is inexpensive! 

  • 4-5 cups vegetable broth 
  • 2 Tbsp olive oil 
  • 12 oz. fettuccine (we used Tinkyada gluten free fettuccine to great results)
  •  spinach 
  • 1 (28 oz.) canned diced tomatoes 
  • 1 medium onion (I subbed onion powder because I didn’t have one on hand)
  • 4 cloves garlic (I used minced garlic that I keep in the fridge)
  • ½ Tbsp dried basil or fresh to taste (I had fresh from the garden and it really added)
  • ½ Tbsp dried oregano or italian seasoning
  • ¼ tsp red pepper flakes 
  • 2-3 cans white beans
  • Cheese to taste (we used parmesan we had on hand)  
  1. Add vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the tomatoes (undrained), olive oil, beans, onion, garlic, basil, oregano, and red pepper.
  2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil then turn the heat down to medium.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
  4. When the liquid is nearly absorbed, add spinach and cover with lid to steam it.
  5. Crumble cheese and fresh herbs over top and serve.

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