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The 3-Step Pasta Dinner You've Got To Try

The 3-Step Pasta Dinner You've Got To Try
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We found it! A brilliant one-pot meal that takes 10 minutes to prepare, cooks quickly and serves as many as eight people. And it's literally ready in 1-2-3.

By Lynn Andriani

Step One: Chop Your Veggies
Lynn Andriani
The beauty of this recipe from Laurie David's The Family Cooks: 100+ Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You is that you boil your penne, ziti or bow ties together with the sauce ingredients. To get started, prepare your ingredients: Chop garlic, onion, kale and basil; open a can of diced tomatoes; and, measure out 4 cups of water. The hard part, as it were, is now done.
Step Two: Cook Everything In One (Just One!) Pot
Lynn Andriani
Heat your biggest pot (an 8-quart stockpot works well) over high heat and drizzle some olive oil in. Just as it starts to simmer, add everything you've just chopped (plus the tomatoes), giving the vegetables some time to soften in the oil and develop more flavor. Then add 1 pound of whole grain pasta and water. Once the liquid comes to a boil, reduce the heat to a simmer, so you see bubbles gently rising to the surface. Continue to cook for as long as the pasta package suggests, stirring every few minutes. Call everyone to the table because you're about a minute away now.
Step Three: Mix It All Together, No Serving Dish Required
Lynn Andriani
When the pasta is al dente (tender but not mushy), turn off the heat. The water will have all been absorbed, so there's no need to drain it. Fold in grated Parmesan; because while people may want to add cheese to their own portions, a quarter-cup, or so, stirred into the entire dish gives it a touch of creaminess, and probably eliminates the need for you to add salt. Finally, top the pasta with a few sprigs of fresh basil and enjoy.

Get the full recipe: One-Pot Pasta

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Before You Go

Easy Ways To Dress Up Boring Pasta
Lemon + Ricotta = A Light And Zippy Dinner(01 of05)
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Works best with: Medium-size cuts such as gemelli, shells or mezze rigatoniWhile the pasta boils: Combine 2 cups of ricotta, a half-cup of grated Parmesan, the zest of a lemon and juice from half of the lemon. Drain noodles, toss with a few tablespoons of olive oil and add the lemon-cheese mixture, which should soften and melt quickly. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick. (credit:Thinkstock)
Goat Cheese + Roasted Vegetables = A Filling And Healthy Meal(02 of05)
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Works best with: Tube shapes like penne (ribbed varieties will hold onto the cheese better)While the pasta boils: Warm 3 cups of cubed, roasted vegetables (which you can make up to 2 days in advance) in a saute pan sprayed with olive oil. Sweet potatoes, eggplant, bell peppers and onions all work well. Drain pasta, toss with an 8-ounce log of goat cheese that you've broken into pieces and about a cup of cooking water. When the cheese is completely incorporated, stir in the warmed vegetables and top with chopped, fresh herbs, such as parsley or basil. (credit:Thinkstock)
Butter + Sage = A Rich And Warming Sunday Supper(03 of05)
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Works best with: Orecchiette, gnocchi or ravioliWhile the pasta boils: Place a stick of butter in a large saute pan with 20 or so fresh sage leaves; cook until the butter just starts to brown. Add cooked pasta, enough of the starchy water to ensure the noodles don't stick, 3/4 cup grated Parmesan cheese and salt and pepper to taste. (credit:Thinkstock)
Tomatoes + Heavy Cream = A Familiar Yet Special Dish(04 of05)
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Works best with: Spaghetti or angel hairWhile the pasta boils: Sauté a diced onion and a chopped clove of garlic in olive oil over medium heat. When it's golden, stir in a 28-ounce can of chopped tomatoes and salt and pepper to taste. Bring to a simmer and cook for 5 minutes. Swirl in a cup of heavy cream and continue to simmer. Drain pasta and add to sauce. (credit:Thinkstock)
Bread Crumbs + Olive Oil = A Crunchy And Carby Comfort Food(05 of05)
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Works best with: SpaghettiWhile the pasta boils: Pulse about 3 slices of country-style bread (crusts removed) in a food processor until they are coarse crumbs. Warm a few teaspoons of olive oil in a saute pan and add bread crumbs. Cook, stirring until crumbs are lightly golden; add 5 chopped garlic cloves and continue cooking another minute or 2. Season with salt and pepper. Drain pasta, toss lightly with olive oil, stir in bread-crumb mixture and finish with minced, fresh parsley. (credit:Thinkstock)
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