One-Pot Pesto Pasta
Dinner
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 6
Tools & Equipment List
Pot - Large, Knifes, Cutting Board, Stove
INGREDIENTS
1 small onion, finely chopped
6 cloves garlic, minced
3 cans of artichokes (drained and roughly chopped)
¾ cup sun-dried tomatoes, chopped
1½ cups pesto (about a full 8 oz jar plus ½ of another)
3 cups uncooked pasta (e.g., penne, rotini, or fusilli)
3 cups water
Salt and pepper to taste
Add some or all of the following ingredients:
1½–2 cups cherry tomatoes, halved
1½ cups zucchini, cubed
1–1½ cups bell pepper, sliced
Toppings (optional)
½ to 1 cup grated Parmesan cheese
Ingredients List
Tomatoes - Cherry
Bell pepper
Zucchini
Onion
Garlic
Artichokes (Canned)
Pasta
Sea Salt
Ground Pepper
Pesto
Cheese - Parmesan
Tomatoes - Sun-Dried
INSTRUCTIONS
In a large pot, add pasta and top with all ingredients except cheese and herbs.
Pour in 3 cups water. Do not stir. Cover and cook over high heat until boiling.
Once boiling, stir well and reduce heat to low.
Simmer, covered, stirring frequently, until pasta is al dente and most water is absorbed (about 12–16 minutes). Add more water 1 tablespoon at a time if it gets too dry, or a little olive oil.
Remove from heat. Season to taste. Garnish with cheese and herbs if desired.