Healthy One Pot Pasta Recipe (for Dave)

Dave, you’re a superhero! Juggling a screaming toddler while trying to cook is no easy feat. Your dedication to providing healthy meals for your family is inspiring. This one-pot pasta recipe is perfect for busy parents like you who need quick, nutritious dinners. It’s packed with veggies, protein, and flavor, all cooked in a single pan for easy cleanup.

You’ll love how simple and adaptable this recipe is. Feel free to swap in your family’s favorite veggies or whatever you have on hand. In just 20 minutes, you’ll have a delicious meal that beats mac and cheese any day. Thanks for being an awesome reader and sharing your mealtime struggles with us!

Exact Ingredients List

Here’s what you’ll need for this easy one-pot pasta:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 12 oz box brown rice fusilli pasta (uncooked)
• 1 large head broccoli, chopped into small florets
• 1 package sliced mushrooms
• 1 can diced tomatoes
• 1 1/2 cups jarred pasta sauce
• 3 cups low sodium stock (chicken or veggie)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 bag fresh spinach
• Parmesan cheese for topping

You can easily find these ingredients at your local grocery store. The recipe uses simple, wholesome items to create a tasty and nutritious meal.

Feel free to swap out the veggies based on what you have on hand. This recipe is very flexible!

Instructions

Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until see-through. Toss in minced garlic and cook for a minute until fragrant.

Now for the fun part! Dump in everything else – pasta, broccoli, mushrooms, tomatoes, sauce, stock, and spices. Give it all a good stir.

Cover the pot and bring to a boil. Once bubbling, turn the heat down to medium-low. Let it simmer for 15-20 minutes, stirring now and then. Most of the liquid should be soaked up, but a little left is okay.

Turn off the heat and add your spinach. Stir it in, pop the lid back on, and let it sit for 5 minutes. The spinach will wilt and any extra liquid will get absorbed.

Time to eat! Dish it up and sprinkle with fresh parmesan cheese. You’ve got a tasty, healthy meal that’ll make your taste buds happy and your toddler forget about the mac and cheese.

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this one-pot pasta to suit your tastes or use what’s in your pantry. Try whole wheat pasta instead of brown rice fusilli for extra fiber.

Don’t have broccoli? Use cauliflower or zucchini. Swap mushrooms for bell peppers or carrots. Any leafy green works in place of spinach – kale or Swiss chard are great options.

For protein, add cooked chicken, shrimp, or white beans. Vegetarians can use chickpeas or tofu crumbles.

Switch up the flavors with different herbs and spices:

• Italian seasoning
• Basil and thyme
• Cumin and chili powder for a Mexican twist

No jarred pasta sauce? Use canned crushed tomatoes and add extra herbs. Low on stock? Just use water and bump up the seasonings.

Make it creamy by stirring in some cream cheese or Greek yogurt at the end. For a dairy-free version, use nutritional yeast instead of Parmesan.

Remember, cooking is all about having fun and making it work for you. Don’t stress if you’re missing an ingredient – get creative and use what you have!

Tips, Tricks & Storing

Make this pasta your own by swapping ingredients. Try different veggies like zucchini or bell peppers. You can also use any type of pasta you like.

For extra protein, add cooked chicken, shrimp, or white beans. Toss them in during the last few minutes of cooking.

Don’t overcook the pasta. Check it a few minutes before the suggested cooking time. You want it al dente – with a slight bite.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The pasta may soak up more liquid as it sits.

To reheat, add a splash of water or broth before microwaving. This helps restore the saucy texture.

Make a big batch on Sunday for easy lunches all week. It’s great cold or hot!

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

For a creamier dish, stir in a dollop of ricotta or Greek yogurt just before serving.