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    One Pot Veggie Pasta

    Main Courses, Videos

    The One Pot Veggie Pasta recipe has been hot in the streets this year, so we had to put together a quick how-to video on how to make it yourself. This recipe is a winner because it’s easy, affordable, & filling. It makes the perfect lunch, and the best part is you can customize with your favorite toppings and sides.

    Whole wheat pasta can help increase your iron intake as well as a great source of fiber and B vitamins, while adding a healthy dose of fiber.  Throwing in a number of veggies help us add vitamins and minerals.  We used cherry tomatoes and onions, but you can chop up whatever you have on hand and toss them into this dish.  

    One Pot Veggie Pasta

    To make this one, you will start by combing the spaghetti, water, tomatoes, onions, garlic, olives, oregano, olive oil, and salt and pepper and bring the mixture to a bowl on high heat for about 12-15 minutes.  Make sure to stir the pasta about every five minutes.  When the pasta is about done, turn off the heat.  You will know when the pasta is done once it is al dente when it is firm, but not hard. Top off with some fresh basil and enjoy!  If you do not have basil on hand, you can always use whichever herbs you do have.  Try some parsley, sage, or thyme!

    Enjoy with your favorite protein and a side salad!  

    One Pot Veggie Pasta

    What veggies do you like to throw in your pasta dishes? Let us know what you think in the comments below!

    One Pot Veggie Pasta

    One Pot Veggie Pasta One Pot Veggie Pasta

    One Pot Veggie Pasta

    Print
    One Pot Veggie Pasta
    Total Time
    20 mins
     
    Servings: 5
    Ingredients
    • 12 ounces whole wheat spaghetti
    • 5 cups water
    • 1 cup of cherry tomatoes, halved
    • 1 large onion, thinly sliced
    • 7-8 leaves of fresh basil, chopped
    • 6 cloves garlic, thinly sliced
    • 5-6 black olives
    • 1 tablespoon of oregano
    • 1 tablespoon of olive oil
    • Salt and pepper to taste
    Instructions
    1. In a large skillet or flat pot, combine all ingredients.
    2. Boil the mixture on high heat (without a cover) for 12-15 minutes. Make sure to stir the pasta every 5 minutes.
    3. When the pasta is al dente (aka firm but not hard) and most of the water has evaporated, turn off the heat.
    4. Top with fresh basil. Enjoy!
    Recipe Notes

    Optional: Top pasta with 1 ounce of your favorite cheese. We used feta!

    7 Comments

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    Reader Interactions

    Comments

    1. Roberta says

      February 8, 2014 at 6:59 am

      Hey! Is fully refined and winterized pure corn oil healthy? I use it for frying.

      Reply
    2. Jessica says

      February 13, 2014 at 8:37 pm

      Great recipe ladies! I was all out of spinach and cheese but had all the other ingredients. It was delicious and so easy. And best of all– easy clean-up!

      Reply
      • Wendy says

        February 17, 2014 at 7:50 am

        Glad you enjoyed!! This is one of our fave recipes

        Reply
    3. Stephanie says

      March 18, 2014 at 11:19 am

      Hi! Is 12 oz of pasta the whole box?

      Reply
      • Wendy says

        April 2, 2014 at 8:41 am

        hey! it really depends on the box size. most pasta products will indicate how many ounces they have on the box so just look it up and go from there. Hope this helps!

        Reply
    4. Tatiana says

      December 11, 2015 at 2:37 am

      You ladies have so many great recipe. I’m a five month vegan and began getting sad because I felt like I was eating the same foods. You have made this simple and exciting, I believe I can do it and I’m starting with this recipes! Thanks ladies, can’t wait to put my friends on!

      Reply
      • Wendy says

        December 11, 2015 at 11:35 pm

        yayyy! so happy to hear this! keep the cooking goin!

        Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
    Ya’ll, let’s normalize checking in on people w Ya’ll, let’s normalize checking in on people when we see them versus commenting on their bodies. It’s just not it. Over the holidays, I had to check several family members about this. For many including myself, it’s awkward, uncomfortable and even if well-intentioned, it can be triggering for people. And you just never know what’s going on (maybe they’re sick, maybe they’re on medication, maybe they’re pregnant and don’t want you in their business)

What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
How to improve the quality of your existing relationship
Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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