One-pot meals are a chef’s best friend, especially on busy days or when you need a fail-safe recipe to impress company. Positively everyone loves a one-pot meal — probably because it takes the pressure off the chef and makes for an easy clean-up. One-pot meals are ideal for cooking with kids, too, and are a great way to get them interested in food and in the kitchen.
Some of my favorite meals are the simplest to prepare and, even better, they’re dishes that everyone in my family will eat without complaint. When my younger daughter was about to start elementary school and had just turned five, I had the idea that I should start a family cookbook. I carefully wrote out all their favorite recipes and had them illustrate the pages with drawings. I bought cute little spiral notebooks andTabs
My younger daughter’s favorite meal at the time (and still today) was a simple and delicious one-pot pasta dish that we dubbed “Sunshine Pasta” because of the sunny brightness of the sauce, thanks to the lemon and tomatoes. My kids have grown up and have flown the coop, but my husband and I still enjoy this dish, which takes just minutes to prepare — and that’s a big plus.
It’s a great base recipe, too, because you can add whatever you have available — a handful of frozen spinach, roasted veggies, or even some cooked shrimp or sausage. We often have a pot of this pasta waiting on the stove when family and friends visit, and it’s been a hit with adults and kids alike. I hope you’ll give it a try!
This dish is easy to make and uses ingredients you likely have on hand. It’s also extremely versatile — add whatever you have available to make this one-meter your own, and it’s great for company, too!
Ingredients:
– Salt
– 1 pound pasta (ANY shape)
– 1/3 cup olive oil
– 1 large onion, diced
– 4 cloves garlic, diced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 2 bay leaves
– 1 1/2 cups chicken broth
– 1 can diced tomatoes, drained
– 1/4 cup freshly squeezed lemon juice (about 1 lemon)
– 2 tablespoons capers
– 1 cup frozen peas, optional
– 1/4 cup chopped fresh parsley, for serving
Instructions:
1. First, fill a large pot with water, add a big pinch of salt, and put it over high heat to bring it to a boil. When the water boils, add the pasta and cook until al dente according to the package instructions.
2. Meanwhile, pour the olive oil into a large sauté pan or Dutch oven and place it over medium heat. When the oil is glistening, add the onion, garlic, oregano, dried basil, red pepper flakes, pepper, garlic powder, and bay leaves, and cook for about 4 minutes, stirring occasionally, until the onion is tender.
3. Add the chicken broth, tomatoes, lemon juice, and capers, and stir to combine. Let the mixture come to a simmer and cook for about 4 minutes.
4. When the pasta is ready, reserve 1/2 cup of the cooking water and then drain the pasta well.
5. Add the pasta to the sauce and toss to combine. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached. You want it to be loose and saucy. Add the frozen peas, if using, and cook until they are warmed through, about 2 minutes.
6. Remove the bay leaves and discard them. Taste and season with additional salt, pepper, or red pepper flakes.
7. Serve immediately, topped with a sprinkle of chopped fresh parsley.
8. This recipe makes fabulous leftovers, so you can make it ahead of time, and if you have any leftovers, store them in the fridge in an airtight container for up to five days. You can also freeze it for up to three months in an airtight container. Simply defrost in the fridge overnight and then reheat in a pot on the stovetop over medium heat, or in the microwave.
9. If you prefer a creamy version of this dish, you can add a tablespoon or two of cream, a dollop of unsalted butter, or a sprinkling of Parmesan cheese to make this dish even more delicious!
10. For a heartier meal, you can easily add protein of your choice, such as cooked shrimp or sausage, or diced roasted chicken. You can also add veggies to the sauté pan from the beginning, such as roasted broccoli or cauliflower florets, or sauté some leafy greens, such as spinach or kale, until wilted, and add them to the pot before serving.