One Pot Pasta with Whatever is on Hand

by Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Co-Manager

I love this dish because it’s so easy. For it to be a meal, I reason, there should be at least a half hour of me throwing vegetable peels on the floor and in my hair while I braise and nearly burn something else. It doesn’t have to be that way, but I feel most comfortable with a little chaos around me – it’s hard for me to embrace the easy. So put your long hair up with two pencils or a rubber band and listen up:

You can edit this dish in many ways to fit what you have around and what you like. The basic idea is that you get a salty pot of water boiling, add the pasta and when there is 3-4 minutes left in the pasta’s cooking cycle, add some veggies that will cook also. If you’re adding a frozen veg, defrost it in the colander with a water rinse before adding to the pot. Veggies like broccoli could take longer or be cut smaller, your choice. Veggies such as fresh chard or spinach could be put in with a minute to spare so they don’t overcook.

Ingredients

  • 200 grams legume-based pasta
  • 1 pound of fresh green beans
  • 2 cups frozen shelled green peas
  • Sea salt for cooking water and garnish
  • 4 tablespoons cold-pressed olive oil
  • Zest and juice of 1 organic lemon
  • 4 tablespoons capers
  • A large handful fresh mint, leaves only

Instructions

Put a large pot of water on the stove and heat over a high flame.

While the water is heating up, wash, trim, and chop the beans. Shell the peas (or take them out of the fridge or freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty).

Add the pasta and set a timer for about three minutes before the suggested cooking time. Three minutes before the pasta is done, add the beans and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil (important to keep the pasta from sticking!), lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve.

Vegetable Ideas

  • Diced carrot
  • Diced summer squash (seriously, lets use ‘em up)
  • Green beans
  • Frozen peas (FAVORITE)
  • Broccoli florets
  • Cauliflower florets
  • Edamame
  • Frozen or fresh spinach
  • Chard leaves

Seasoning

  • Sundried tomatoes, garlic, & basil
  • Coconut milk, curry, & peanuts
  • Tahini dressing, made with tahini, lemon, garlic, & water in the food processor