Summery One Pot Dish With Kale Tomatoes And Cheese Food

VEGAN ONE POT PASTA

Steps:

• In a large heavy bottom pot over medium heat, sauté 1/2 cup sliced white onions with 2 cloves of minced garlic in 2 tbsp olive oil (use broth for oil-free) for 2-3 minutes until fragrant and starting to soften.
• Add the 2 tsp each dried basil and oregano, 1 tsp each dried thyme, salt and pepper and 1/2 tsp of red pepper flakes and continue to cook for an additional minute, stirring often.
• Add 2 cups sliced mushrooms, 1 heaping cup of diced zucchini and 1 diced red bell pepper and cook for approximately 5 minutes, until mushrooms are soft, stirring often.
• Stir in 5 cups of uncooked rotini, 4 cups of broth and the can of crushed tomatoes.
• Bring to a light simmer and allow to cook uncovered for 12-14 minutes until the pasta is a slightly under done al dente, stirring frequently to ensure nothing is sticking to the bottom of the pot.
• Once the pasta is cooked al dente, stir in the chopped kale and remove from heat. Allow to sit for 3-5 minutes.
• Serve pasta with freshly chopped parsley, fresh cracked black pepper and vegan parmesan and/or tofu feta.

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE

Steps:

• Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
• Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI

Steps:

• Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
• Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
• Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
• Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.