I don’t know about you, but this weather makes me sleepy…and a bit lazy. In the spring, summer and fall I can spend hours in the kitchen creating new recipes and savouring the fresh ingredients…but sometimes on freezing cold days like these all I want to do is eat something hot…and fast (and then maybe watch old movies like When Harry Met Sally – my sister’s fave) So, Chris and I created One Pot Pasta nights and we literally eat them right out of the pot! Nothing but class, I know…but it makes the clean-up so much easier! Enjoy…and stay warm.
You will need:
1 large stock/pasta pot (large enough to make lunches for the next day or 2)
Your favourite pasta (we use Brown Rice Spirals – easy to digest but still a little wacky in their shape)
1 large head of organic broccoli
4 cups organic arugula
2 cloves of garlic – chopped, minced or pressed (get Ontario if you can)
1 small organic red onion
2 cups organic veggie stock (we like Imagine) or miso (we like Tradition’s Mellow Brown Rice)
Fresh or dried herbs – our fave is dill and basil blend
Red chillies (optional)
Organic Goat/Sheep’s Milk Cheese (optional – but we LOVE Monforte Dairy’s Sheep Dip if you can still get your hands on some)
What to do: Bring water to a raging boil. Add some sea salt and pour in your pasta. Cook according to package directions and desired taste (my mother always says make sure your pasta is ALDENTE!) About 1 minute before your pasta is done, throw in your broccoli (add it earlier if you like your broccoli softer…but nothing better than crunchy garlick-y broc!) When ready, drain your pasta and veg and rinse under cold water. Return your pot to the stove on a low heat and pour in a couple of swirls of organic olive oil. Add your pressed or chopped garlic and onions. Season with dried herbs, chillies, sea salt and black pepper. Stir for 2-3 minutes. Add 1 cup veggie stock/miso and your pasta. Stir and mix. Continue to add veggie stock/miso as the pasta reheats. Add arugula and cheese (optional) and stir for one minute. Finish with freshly ground black pepper. Serve on a huge place mat or blanket in front of the television with a lovely glass of Ontario wine (we really enjoy Peller Estate’s Baco Noir)
How sweet is this?