By: Amanda Pereira
Eating healthy is always on my To-Do list. And I imagine it’s on nearly everyone’s wish list and resolutions and birthday goals. But it’s hard, especially with a full-time job, and a hungry belly and nothing but cereal in the pantry.
Getting home in time to cook can sometimes feel like an insurmountable obstacle, but it doesn’t have to be. Along with meal prep, which is becoming more and more popular across the internet, there are a host of easy meals that aren’t too taxing for your late evening.
My favourite go-to meal for hurried weeknight dinners is my veggie-heavy version of a classic one pot pasta. There are no firm rules here, just a commitment to lots of healthy fiber-rich vegetables, easy to cook pasta and very little clean up! See my recipe after the jump…
One Pot Pasta With Vegetables
- Handful of dry spaghetti
- Glug of olive oil
- 3-4 cloves of garlic, smashed and peeled
- 1/2 red onion, sliced thinly
- 1/2 pint cherry tomatoes, halved
- 1/2 bell pepper, sliced thinly
- Handful of broccoli florets, chopped to bite-sized
- 1/2 pint of button mushroom, destemmed and halved
- Salt and pepper to taste
- Pinch of red pepper flakes
- Parmesan cheese and basil to top
- In a large pot, throw together all the vegetables and the pasta, drizzling olive oil over top. Fill with water until everything is just covered.
- Cover your one pot pasta with a lid, and let cook on high heat until it comes to a boil. Whip off the lid, turn the heat down to medium and cook until the pasta is al dente, and the water is all absorbed.
- Turn the heat off and serve topped with parmesan and sprigs of basil, with a good glass of white wine.
Amanda is a lawyer by day, author and blogger by night over at www.honeybabypumpkinpie.com. She hails from Toronto ON, where she lived with a mother who demanded she learn how to cook so she could “feed herself well” and now she lives in Santa Monica, California with her husband and routinely makes one-pot pasta for guests who show up at her house too.