Farmer's Market Pasta

One pot pasta is something that sounds rather sexy isn't it? I mean, I'm all for the traditional Italian way of doing things. "Add the pasta to the sauce...not the sauce to the pasta!" But what if it could all be done in one the same time?

It practically sounds sacrilegious, doesn't it? Just dump everything into the pot, wait 9 minutes for the pasta to cook and voila! Dinner is served! Could it really be this easy? If so, why hasn't anyone ever told everyone about this?

I know Martha has made this way of cooking a little more popular since she wrote those articles about going to Puglia in 2014... but I didn't know about any of that until recently! Did you? 

If you did, you're one lucky gal, because this kind of cooking has revolutionized the way I see pasta!

The recipe makes two, rather large portions. I've opted to do it this way so you can make a fresh batch again on Sunday. Since it takes so little time to make this recipe, there really is no use to make it in advance. Truth be told, corn pasta can get a little funky if you leave it in the fridge too long and when I tried to reheat it, it turned into more of a polenta dish then a pasta dish. 

Still tasty & delightful. Just no longer pasta. 


Makes 2 large portions

1 C yellow cherry tomato, diced
1 C zebra tomato, diced
1 C garlic stuffed olives, diced
1 C french beans, choped
2 C spinach, roughly chopped
2 C kale, roughly chopped
1/4 red onion, sliced
1/2 lb corn pasta
2 T olive oil
Salt & pepper to taste
1 T sriracha (or kim chi)
1 lemon, juiced
3 C vegetable stock
1 C parsley or basil, chopped
1 C Parmesan, shredded


10 mins prep + 10 mins cooking

Put everything except the cheese and parsley, into a large pot.
Add the stock, olive oil and lemon juice.
Measure the liquids exactly since you won't drain the pasta.
Bring up to a boil, covered.
If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens.
Boil for 7-9 minutes, as per the directions on the pasta, there will be a little water left and that's okay. Don't over cook the pasta!
Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh parsley.