One Pot Farmer’s Market Pasta
12 oz spaghetti
1 medium red onion peeled, halved, and sliced
1 small Japanese eggplant halved lengthwise and sliced
several stalks asparagus cut in 2-inch pieces
a handful of broccoli florets cut in half
2 cups cherry tomatoes halved
1 colorful bell pepper chopped
2 cloves garlic peeled and minced
2 handfuls baby greens; baby kale, wild arugula
1 – 1-1/2 tsp salt and lots of fresh cracked pepper
1/2 tsp red pepper flakes optional
2 Tbsp olive oil
1 cup dry white wine
3 1/2 cups water
1 tbsp white wine or sherry vinegar
1 cup shredded hard Italian cheese
halved cherry tomatoes
1/2 cups finely shredded basil leaves
1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Don’t overcook the pasta, there will still be some water left in the pan.
2. Toss with the cheese and serve with the extra tomatoes and lots of fresh basil.
• Don’t skip the tomatoes, they break down and help to form a sauce with the starchy pasta water and the cheese.
• Don’t skimp on the cheese, for the reason just mentioned.
• You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also summer squash, cauliflower.
• Adjust flavoring and add garnishes