(This giveaway is closed.)
We’ve got a one-pot winner of a dinner over here. Just an FYI.
These past couple of weeks have been kinda sorta insanely busy, to say the least. And it’s in these moments — when I’m so frazzled that I forget to brush my teeth or take off my slippers before leaving the house, yeeaahhh — that simple, easy-to-throw-together meals restore my sanity. Because 1) they’re food, and I like to eat and 2) I don’t have to think about dinner as another to-do on my list. Just put it in a pot/oven/microwave, let it cook, done and done. Time to fill my tummy.
Of course, oftentimes this means dinner comes from a thin box tucked in the back of the freezer containing a frozen disc of something that starts with a “p” and ends in “izza,” or from a box that’s been tucked away in the pantry for a year containing uncooked noodles and a powdery substance they call cheese… or a burrito. From Chipotle. With a generous heap of guac, thankyouverymuch.
And then there’s this one-pot pasta thing which, until recently, was only a good idea I’d heard about or saw pinned a bazillion times on Pinterest. Now, this one-pot pasta thing? It’s a great idea that I’ve (finally) put on our dinner table. And I have a feeling it’ll be back again and again when I need something healthy/my sanity to stay intact.
This particular recipe is even better because it’s made with Dreamfields Pasta. Dreamfields makes pasta with with five grams of dietary fiber per serving — which, according to their website, is 2.5 times more fiber than is found in traditional pasta. They also add a natural plant fiber called inulin that helps support digestion. You can read more about it yourself here. (Side note: Please ignore the horribly blackened bottom of my saucepan. I’m, uh, going to fix that soon.)
What I know about it is that it makes a delicious dinner when cooked with some fresh tomatoes, onion, garlic and basil. Oh, and fresh shredded Parmesan on top, naturally. We can never forget the cheese.
I kept this dish super-simple and nutritious by incorporating only five ingredients (in addition to the pasta and basics like water/S&P/oil), but feel free to put your own fave pasta add-ins in the pot. Zucchini, perhaps? Olives? Mushrooms? So many possibilities (though what I really want to write there is “pastabilities” because I’m the hokiest. But HA).
And because everyone could use more pasta in their lives, Dreamfields is generously giving away a whole case of pasta to one lucky reader! To enter the giveaway, leave a comment below answering the question: What’s your favorite thing to make with pasta? (Giveaway ends Sunday, March 2 at 11:59 p.m. CST. Giveaway is open to U.S. residents only.)
Update: Cori is our winner. Thanks for playing, everyone!
Psst check out Dreamfields on the Twitter for more pasta goodness.
- 1 box (13.25 oz) Dreamfields angel hair pasta
- 1 container (10.5 oz) grape tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon plus 1 teaspoon minced garlic
- 1 small yellow onion, thinly sliced
- 2 basil leaves, plus more torn leaves for topping
- 5 cups water
- Salt and pepper, to taste
- Shredded Parmesan cheese, for topping
- In a large saucepan, combine pasta (noodles broken in half to fit in pan, if necessary), tomatoes, olive oil, garlic, onion, basil leaves, water and salt and pepper to taste.
- Bring to a boil over high heat and cook, stirring often, 10 minutes until pasta is al dente and water is almost fully evaporated (there may be about ¼ to ⅓ cup of water left when the noodles are done; this is OK, as it will soak in as the pasta cools).
- Season pasta with more salt and pepper, if needed, then divide among serving bowls. Top with extra torn basil leaves and shredded Parmesan cheese.
Disclosure: I received compensation from Dreamfields for recipe development purposes. All opinions are my own.