Is it just me, or does it seem like Summer turned to Fall in the blink of an eye?! All of a sudden we went from beach days and cabin trips to early mornings, endless activities and lunchbox packing! Well now that we’re in the thick of it, and I have not one but TWO kids in school, I’m reminded of just how important it is to have easy weeknight dinner recipes on hand for those crazy weeknights. And what’s easier than a good one-pot meal, right?! Who’s with me?!
Because we love love love pasta in our house, we decided to experiment with a few new quick and easy pasta recipes that are perfect for those chaotic weeknights when you only have half an hour to whip something up for your crew. No fancy ingredients here — just nutritious whole-food ingredients that you’d have in your fridge and pantry anyways.
And in honour of keeping it real…
Along with the regularly busyness of life with young kids (and the fact that novice hockey and gymnastics has taken over my life), we’re going through some fairly significant transitions in our house and within our family (more on this to come), that has added some complexity and stress to our days, so having easy, go-to meals that are nourishing and tasty, for chaotic weeknights is key. And I know I’m not alone in this!
So, without further ado, here they are. Enjoy!
Creamy Chicken and Broccoli One-Pot Pasta
Ingredients
- 1 tbsp olive oil
- 2 tsp butter
- 2 tsp garlic, minced
- 1/2 cup sundried tomato (I used jarred sundried tomatoes)
- 1 package pasta (I used bows)
- 1 cup water
- 2 cups low sodium chicken broth
- 2 cups shredded cooked chicken breast
- 2-3 cups broccoli, washed and cut into small florets
- 1/2 cup half and half cream
- 1/2 cup fresh parmesan, grated
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add sundried tomatoes, garlic and sauté for 1 minute.
- Add the pasta, water and broth and stir, bringing to a light boil (increase temp to medium-high). Cover, reduce heat to a simmer, and cook for about 5 minutes, stirring occasionally. Add broccoli and chicken, cover, and cook 5 minutes more, until pasta is al dente. Uncover and cook at a low simmer for 2 minutes.
- Stir in the half and half and Parmesan. Enjoy!
One-Pot Vegetarian Mexican Mac and Cheese
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 4-5 mini carrots, diced
- 2 tsp minced garlic
- 1 tbsp chili powder
- 2 tsp cumin
- salt to taste
- 2 - 14.5 oz cans diced tomatoes
- 1 - 15 oz can black beans, rinsed and drained
- 1 - 15 oz can lentils, rinsed and drained
- green onion
- 2 1/2 cups cheese
- 1 package of macaroni noodles
- 2 cups water
- 1/4 cup green onion, diced
Instructions
- Heat the oil in a large skillet or pot over medium
heat. Add the onion, bell pepper, and carrots and cook until softened, stirring occasionally, until tender and aromatic. - Add garlic chili powder, cumin, and salt to the
pan with the vegetables and cook, stirring, for about 30 seconds. Stir in the diced tomatoes, Catelli Smart Veggie pasta, beans, lentils and water. Increase the heat to medium-high and bring to a boil. Immediately reduce the heat to a
low simmer, cover, and cook, stirring occasionally, until pasta is "al dente" about 12-15 minutes. - Remove the pan from the heat and stir in most of the cheese, reserving a little for sprinkling on top. Sprinkle on the remaining cheese and chopped green onions. Enjoy!
Notes
*adapted from: https://kristineskitchenblog.com/one-pot-vegetarian-chili-mac/
Simple One-Pot Mediterranean Pasta
Ingredients
- 3 cups grape tomatoes, halved or quartered
- 1 small onion, sliced
- 2 cups milk Italian sausage (pre-cooked), but into coins and halved
- 20-30 basil leaves
- 2 tsp garlic, minced
- salt and pepper to taste
- 1 package of linguini
- 4 cups water
- 1/2 cup pesto sauce
- 1 cup shredded cheese (I used a combo of parmesan and mozzarella)
Instructions
- Place tomatoes, sausage, onion, basil, dry pasta, water, garlic and salt and pepper into a large (and deep) pan. Cover and bring to a light boil. Turn down to a simmer, remove cover and stir, stirring in pesto. Cook 7-9 minutes until pasta is al dente. Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking. *you can also wait to add pesto until the end of this step*
- Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Enjoy!
And if you’re anything like me, and love to send leftovers for lunch the next day, these are the BEST lunchbox additions
Dear, can I make it without “italian Sausage”?
Sure can!
I have the same blue lunch box. I’ve never put anything warm in one of the compartments. This could be a real game changer! Do you send the leftovers warm or cold?
Hi Stacy. I would send them cold (ie. cold-pasta salad). It’s important to serve and keep cold foods cold and hot foods hot. If I was to send hot pasta I would probably put in a different container, so they could heat up individually, or send in a thermos. Hope this helps!
Cooking is my favorite pass time on weekends and on every weekend I try something new. This time I going to try your healthy one pot pasta dinners recipe.
Great idea! Hope you enjoy.
I’ve never tried one pot pasta, but it really sounds like an easy option… will have to try one of these healthy options soon.
when i make this first time it experience is unforgettable after that but i will make it daily in the morning this experience in this website is wonderful whenever pain on my head then i make for my stress release i love this
Glad to hear you love cooking as much as me!