One Pot Pasta

I think I'm a little late in the game on this one, the one pot pasta trend.  I was skeptical, like most.  This may have been the absolute easiest meal I've ever made, aside from unwrapping a frozen pizza & waiting for the oven to preheat and cutting it up when it's done.

As it turns out, there are nearly a million one pot pasta meals online to chose from.  The idea is to throw everything in the pot and let it all cook.  At once.  Together.  This recipe is fairly basic, extremely simple, and received rave reviews from each member of my family.  Bon Appétit!


12 oz. pasta, linguine or spaghetti
1-15 oz. can diced tomatoes, undrained
1 large sweet onion, cut julienne
4 cloves garlic, thinly sliced (or in my case, from the jar in the fridge)
½ tsp. red pepper flakes
2 tsp. dried oregano leaves
2 large sprigs fresh basil
4½ cups vegetable or chicken broth, not low sodium
2 Tbsp. extra virgin olive oil
salt & pepper to taste

Optional: Parmesan cheese

1. In a dutch oven or braiser, pour olive oil in the bottom of the pan.

2. Add all ingredients to the pot.  Stir as necessary.

3. Bring to a boil then reduce heat and cook for 10 minutes or until pasta is cooked through & liquid has reduced.

Meatball Minestrone

This recipe is so simple and so tasty, it left Geoff wanting more.... which says a lot, since I haven't had the best lucky with new dishes in recent weeks.

A perfect cold weather soup!  Did I mention how quick and easy it is?!

1 Tbsp. olive oil
small onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
4 cups chicken broth
14½ oz. can diced tomatoes, in their juice
15½ oz. can pinto beans, rinsed & drained
2 tsp. Italian seasoning
1 cup orzo pasta
16 oz. bag frozen, fully cooked meatballs
grated Parmesan cheese

1. In a large pot, warm olive oil over medium-high heat.  Sauté onion and garlic until soft, about two minutes.

2. Add carrots, chicken broth, diced tomatoes, beans, Italian seasoning, and orzo pasta.  Bring to a boil.

3. Reduce heat and add meatballs.  Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender.

Serve topped with grated Parmesan.

Serves 6

Grilled Chicken & Tortellini Salad

This delicious summer salad comes courtesy of my friend, Susie, who dished it up for a play date. It was delicious then, and equally delicious tonight. It won my dad's approval, hands down.

1 package cheese tortellini pasta, cooked
2 grilled chicken breasts, cut into cubes & chilled
(lightly season chicken when grilling if desired)
1 package or jar of sun dried tomatoes, drained
torn spinach, desired amount
Cesar salad dressing, enough to coat well

1. Toss cooked tortellini with cubed chicken & sun dried tomatoes. Chill.
2. Just before serving mix in torn spinach and coat with Cesar dressing.
3. Serve topped with Parmesan cheese.

Chicken Broccoli & Penne Skillet

My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.

I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.

8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)

Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.

Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.

Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.

Pasta Fazul

In my opinion, this is the best recipe for Pasta Fazul.... thanks, Mom! Its a great use for leftover Bean Soup, and its easy and inexpensive. If you like pasta, there's no doubt you'll like this very thick soup!

1-2 Tbsp Olive Oil
1 clove garlic, minced
1 small can tomato paste
1-2 cups leftover Bean Soup; you can also use 1 can of Bean Soup
salt & pepper to taste
Rotini pasta

Saute garlic in oil on the bottom of a kettle. When garlic is browned, add tomato paste & saute. Add 4 (tomato paste) cans of water. Salt & pepper to taste and simmer for 15-20 minutes. Boil water for pasta. When adding the pasta to the water, add leftover Bean Soup to tomato paste base. Add drained pasta to the soup, stir together and serve.

Serves 4

Chicken Parmesan

I made this one last night and it was a hit! I've never made it before, but it was easy and tasty.

4 chicken breast halves, boneless
2--14oz. cans Italian Stewed Tomatoes, smashed
2 Tbsp. cornstarch
1/2 tsp. Oregano, crushed
1/4 tsp. hot pepper sauce, optional or a dash of crushed red pepper flakes
1/4 c. Parmesan Cheese, grated
spaghetti noodles, cooked

Place chicken in a baking dish. Cover and bake for 15 minutes in a 425° preheated oven; drain. Combine tomatoes, cornstarch, oregano & pepper sauce or crushed red pepper flakes; cook, stirring constantly until thickened. Pour thickened sauce over chicken; top with cheese. Bake 5 minutes uncovered.

Serve over a bed of spaghetti noodles.

Serves 4

Summer Pasta

This is a delicious & nutritious pasta, perfect for summer dining. Italy in a bowl!

1/3-1/2 cup extra virgin olive oil
garlic, to taste
fresh basil, 1 bunch
2-3 ripe tomatoes, chopped
1/2 lb. Mozzarella cheese, grated
1 lb. Fettuccine
cooked spinach, 1/2--1 bunch

Mix oil, garlic, basil, tomatoes & cheese in a large bowl. Let sit at room temperature at least 1/2 hour, stirring occasionally to blend flavors. Boil Fettuccine according to directions. Drain & toss in bowl with above mixture. Serve immediately or refrigerated, either way its delish!

Tomato Soup with Pasta and Basil

This is one of my favorite soups. It's loaded with vitamins and tastes great when you're sick or when you're just looking for a comforting soup on a cold night.


3 large very ripe tomatoes (You substitue with 1-2 large cans of whole tomatoes or diced tomatoes if desired & skip the first half of step 1.)
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, crushed
1 small red pepper, finely chopped
4 cups chicken or vegetable stock
1/4 cup (2 oz) tomato paste
1 tsp. sugar
1/4 cup fresh basil leaves
1 cup shell pasta

1. Score a small cross in the top of each tomato. Plunge the tomatoes into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large heavy-based pan and cook the onion, garlie & red pepper, stirring for 10 minutes, or until soft. Add the tomato & cook for another 10 minutes.

2. Add the stock, tomato paste, sugar, salt & pepper to taste. Cover and simmer for 15 minutes. Remove from the heat & add basil leaves. Allow to cool slightly before processing the mixture, in batches, in a food processor or blender until smooth. Return the mixture to the pan & reheat gently.

3. While the soup is cooking, add the pasta to a large pan or rapidly boiling salted water & cook until al dente. Drain, add to the soup and heat through.

Garnish with basil leaves if desired.
Serves 4-6