One Pot Farmer’s Market Pasta

The concept for this one pot farmers market pasta is simple — everything gets layered into a big pot, you add liquid, bring it to a boil, and let it  bubble away for several minutes until the pasta is al dente.  The veggies get cooked perfectly, most of the liquid gets absorbed, and what’s left melds together with the tomatoes to become a sauce.  All you have to do is add some grated hard cheese and  fresh green herbs to finish the dish.  I say ‘liquid’ because while most recipes use water, I used part wine for some extra flavor.  You could also use chicken stock.  The precise amount is the key, it’s just enough to cook the pasta and leave a little leftover for a sauce.

The concept for this one pot farmers market pasta is simple — everything gets layered into a big pot, you add liquid, bring it to a boil, and let it  bubble away for several minutes until the pasta is al dente.  The veggies get cooked perfectly, most of the liquid gets absorbed, and what’s left melds together with the tomatoes to become a sauce.  All you have to do is add some grated hard cheese and  fresh green herbs to finish the dish.  I say ‘liquid’ because while most recipes use water, I used part wine for some extra flavor.  You could also use chicken stock.  The precise amount is the key, it’s just enough to cook the pasta and leave a little leftover for a sauce.

Ingredients

  • 12 oz spaghetti (I use Barilla)
  • 1 medium red onion, peeled, halved, and sliced
  • 1 small Japanese eggplant, halved lengthwise and sliced
  • several stalks asparagus, cut in 2 inch pieces
  • a handful of broccoli florets, cut in half
  • 2 cups cherry tomatoes, halved
  • 1 colorful bell pepper, chopped
  • 2 cloves garlic peeled and minced
  • 2 handfuls baby greens, I used baby kale and wild arugula
  • 1 - 1-1/2 tsp salt and lots of fresh cracked pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 Tbsp olive oil
  • 1 cup dry white wine
  • 3 1/2 cups water
  • 1 Tbsp white wine or sherry vinegar
  • 1 cup shredded hard Italian cheese

garnish
  • halved cherry tomatoes
  • 1/2 cups finely shredded basil leaves

Instructions

  1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.