Sure, you could make a slow-simmered sauce and then cook some pasta- but why wash another pot? Cookbook Author and Chef Robin Asbell shares an easy dish that is on the stove for under 15 minutes, one pan, no waiting. You’ll get enough pasta to satisfy, but pack in so many vegetables that it’s helping you get all the veggies, too.
8 ounces whole wheat spaghetti, broken in half
1 14 oz. can petite diced tomatoes, with their juices
2 large scallions, chopped
4 cloves garlic, thinly sliced
1 tablespoon fresh lemon zest
2 cups small broccoli florets
1 small carrot, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups water
2 cups arugula, chopped
Shredded parmesan cheese, or toasted almonds
Place the spaghetti in a 4 quart pot or Dutch oven, then pile the tomatoes, scallions, garlic, lemon zest, broccoli, carrot, olive oil, salt and pepper on top. Pour the water over it all, turning with tongs to mix lightly. Cover and bring to a boil over high heat.
Uncover and cook for 12 minutes, turning with the tongs to keep the spaghetti from sticking. When the water is absorbed and the spaghetti is al dente, stir in the arugula and serve. Top with parmesan or toasted almonds.