I’m not sure where this idea originated – probably Martha Stewart herself. But I love it. Not that pasta is super complicated anyway, but to create an even smaller mess and save time is a double upgrade if you ask me. This dish starts with plenty of veggies: Mushrooms, eggplant and fresh parsley. You start by sautéeing your veggies in a big pot or pan and then setting them aside. Next comes the pasta, tomato sauce, garlic, water and seasonings into the SAME POT. Super easy stuff. Then you literally just bring it to a boil, cover it, and let it simmer until the noodles are al dente. All that’s left to do is taste, adjust seasonings, and throw the veggies back on. So simple. So good.
This dish is: Light yet fillingFreshRich with tomato flavorFull of good-for-you veggiesVegan (and gluten-free optional)& (best of all) EASY Plus, it’s extremely customizable. Use your pasta of choice, sub in your favorite veggies, throw in fresh herbs, roast your garlic, top with cheese – the options are endless. Enjoy!
