A one-pot-wonder that comes straight from the garden

Hi blogging family,

One pot pasta recipes seems to be the trend. I thought it was a perfect time to try it for the blog. I’m not going to say this is my favorite pasta dish, but it was certainly affordable and easy to make. It’s also fun to get your favorite little ones involved in.

You can use up some of your produce and a lot of the ingredients you can find in your pantry. It also makes for a perfect date night in. And did I mention only one dish to clean?Let’s get started!

One Pot Garden Linguine

Yield: 4 servings         Prep Time: 10 minutes         Cook Time: 10 minutes

Ingredients:
6 oz dry linguine
2 tbsp extra virgin olive oil
1/2 cup sweet onion thinly sliced
1 1/2 cup cherry tomatoes halved (farmer’s market ones or ones from your garden make this dish stand out)
1 1/2 cup of thinly sliced veggies that you have from your garden or on hand in the refrigerator (zucchini, summer squash, red bell peppers)
2 cloves of garlic smashed and minced
2 tbsp freshly squeezed lemon juice plus a pinch of lemon zest
1 tsp dried oregano
1/2 tsp dried pepper flakes (leave out for little ones)
sea salt to taste
2 1/4 cups of water
1-2 sprigs of fresh basil
Lots of freshly grated parmesan (I used Violife which is an amazing non-dairy parmesan)

Directions:
1.In a large pot, combine the pasta, cherry tomatoes, onions, zucchini, bell pepper, garlic, olive oil, lemon juice and zest, oregano, sea salt, red pepper flakes and fresh basil. Add the water and stir. Bring to a boil, cover, and boil for 8 minutes. Give it a stir after 5 minutes and put the the cover back on. At 8 minutes, test to see if pasta is al dente.

2. Remove the pot from the heat, remove basil sprigs if adding fresh as a topping. Stir and let it sit for about 2 minutes to allow the sauce to thicken.

2. Plate and serve immediately with freshly chopped basil, grated parmesan, and lemon wedges if you want a little extra zest. I love to add fresh pesto as well. Enjoy!

Tips:
* Have your little ones pick out their veggies for this dish at a farmers market or if you’re lucky, your gardin. The recipe is super versatile when it comes to fresh herbs as well.