Monday, October 28, 2013


I saw a One-Pot-Pasta on the internet and I thought I would give it a try. I think it works best with (white flour) organic spaghetti. I tried brown rice pasta, but it stuck together and the texture was gummy..not good. This is another inexpensive and quick recipe to throw together in about 30 minutes. Yes, I am very partial to Italian food! 

1 pound spaghetti (or pasta of choice)
4.5 cups low sodium vegetable or chicken broth
1/2 purple onion, sliced
2 medium zucchini, halved and sliced thick (about 1.5 inches)
1 clove fresh garlic, thinly sliced
2 large roma tomatoes, diced
1 tsp Himalayan Pink Salt (valuable minerals)
freshly ground pepper to taste
fresh (or dried) herbs-basil, oregano, parsley, thyme
12 oz jar tomato sauce-(Optional..but it makes it richer in flavor)
4 ounces finely grated romano/parmesan mixture of cheeses

Place all ingredients in large sauce pot
Bring to a boil and simmer for about 20 minutes, stirring frequently
Test at 15 minutes for thinner pasta
When fully cooked, top with grated cheese and fresh herbs
Enjoy with fresh greens and a lemon vinaigrette
If you have been good all week..go ahead and have a sourdough toast with some real Irish butter on top...yummy..guilty pleasure..Remember my Maiden name is DeMattia !

*I added the jar of tomato sauce at the end at the request of my son, Mike. It did look a bit scant on sauce and it made a big difference with the addition of it.