8 One-Pot Pastas

Instructions

#1-One-Pot Swedish Meatball Pasta:

1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
4. Bring the liquid to a boil, then add the egg noodles.
5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
6. Add the parmesan and the parsley, stirring until the cheese is melted.

#2-One-Pot Pasta Primavera:

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.

#3-One-Pot Cheesy Taco Pasta

1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
2. Add taco seasoning, water, diced tomatoes, corn, and tomato sauce. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15
   minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve once the cheese is melted!

#4-One-Pot Chicken Fajita Pasta

1. Heat oil in a large pot over high heat.
2. Add chicken and cook until no pink is visible, then take the chicken out.
3. Add the bell peppers and onion, cooking until the onion is translucent.
4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
7. Add the cheese and mix until melted.

#5-One-Pot Lemon Garlic Shrimp Pasta

1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set pasta aside.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

#6-One-Pot Creamy Chicken Marsala Pasta

1. Heat a large pot over medium-high heat.
2. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
3. Cook until chicken is no longer pink. Remove and set aside.
4. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
5. Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
6. *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
7. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
8. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
9. Garnish with fresh parsley.

#7-One-Pot Chicken Spinach Bacon Alfredo

1. Cook the bacon in a large pot over medium-high heat until crispy.
2. Add the chicken and cook until no pink is showing. Remove the chicken.
3. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
4. Put the chicken back in, add the milk, then stir.
5. Bring the milk to a boil, then add the pasta.
6. Stir constantly for about 10 minutes until the pasta is cooked.
7. Add the parmesan, then mix until the cheese has melted. Serve!

#8-One-Pot Garlic Tomato Shrimp Pasta

1. In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
2. Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
3. Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
4. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
5. Remove the shrimp and place in a small bowl to the side.
6. Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
7. Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
8. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
9. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
10. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
11. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.