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Try This One-Pot Pasta Recipe During National Pasta Month

 

October is designated as National Pasta Month, with October 17 recognized as National Pasta Day. Though they aren’t only celebrated by runners, we can’t help but wonder if the national day and month organizers had us in mind when they invented this theme. It is, after all, a time dedicated to the best carb-loading, pre-race food around. If you thought making pasta couldn’t get any easier, you’ve probably never tried a one-pot pasta recipe. Quite simply, all of the ingredients for this flavorful pasta dish cook in just one pot. It’s a quick, no-fuss meal for any night of the week–and the best part is, there’s barely any cleanup.

Related: National Pasta Day Recipes

One-Pot Pasta

Makes 4 to 6 servings

Ingredients:

  • 1/2 pound whole wheat spaghetti
  • 1/2 cup chopped sun-dried tomato
  • 1 tsp. sliced garlic
  • 10 to 12 fresh basil leaves
  • 1/2 cup sliced artichoke hearts
  • 1/2 tsp. crushed red pepper
  • 4 cups vegetable stock
  • 2 cups water
  • ½ cup ricotta cheese

Directions:

Place all ingredients in a large pot and bring to a boil. Boil for seven minutes (or according to pasta package directions). Pour all of the ingredients into a colander to drain. Top with ricotta cheese and serve.

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Natalie Rizzo

Natalie Rizzo

Natalie Rizzo, MS, RD is a Registered Dietitian and nutrition communications expert, specializing in sports nutrition. Natalie has written for many food and nutrition publications, such as Eating Well, Spright and Food & Nutrition Magazine, and she has been featured in Fitness Magazine, Women’s Health and Men’s Health. Natalie received her Masters of Science in Nutrition and Exercise Physiology from Columbia University. When she’s not writing, she’s creating delicious recipes, running and helping other runners reach their peak potential through food. To learn more about Natalie and read about sports nutrition topics, visit her blog, Nutrition à la Natalie or follow her on Twitter.