Magic farmers' market one-pot pasta

Serves 4 generously   

This is my take on the one-pot pasta dish made famous by Martha Stewart – a recipe that was inspired by one of her food editor’s visits to Puglia, Italy. I’ve taken her concept of a dish where the pasta itself and the sauce all cook together in one pot to create a ‘magic’ sauce, and have made it fresher and zestier by going lighter on the pasta and heavier on the veggies, herbs and seasonings.

You can use any quick-cooking seasonal veg you like in this dish: just don’t skip the cherry tomatoes, which mingle with the starch released by the pasta and the olive oil to create the delicious sauce. The sweeter and riper your cherry tomatoes, the better this sauce will be. 

Why you and your body will love this

Who doesn’t love a one-pot dinner with minimal prep and washing up plus maximum flavour? 

As well as the speed and ease of cooking, this is a fabulous way to include plenty of delicious veg in one meal. And adding more veg in your daily eating is one of the best things you can do for your body, brain and  wallet – and our producers. 

It’s one of our family’s favourite weeknight dinners – and I hope it will become one of yours too :)

What you'll need 

1 large red onion, halved and thinly sliced 
3 cloves garlic, roughly chopped 
Zest of 1 lemon 
Good pinch dry chilli flakes 
2 x punnets Alnda Farms’ cherry tomatoes, halved  
2 small zucchini, halved lengthways and sliced 
2 handfuls broccolini, roughly chopped 
2 handfuls podded broad beans – or use halved green beans or asparagus 
2 handfuls baby greens – like spinach, rocket or chard 
1 bunch basil, leaves picked and roughly chopped 
1 x 400g can organic chickpeas, drained and liquid reserved 
200g dry pasta (I like L’Abruzzese’s Organic Mixed Olive Leaves for this – or use any small pasta shape)  
2 teaspoons river salt flakes and plenty of freshly ground black pepper 
A good glug of extra-virgin olive oil, plus extra to serve 
700ml vegetable stock (use the drained chickpea liquid to make up about 100ml of the stock) 
Grated Parmesan or Romano cheese – or crumbled feta, to serve

What to do 

Set aside a little of the broccolini, baby greens and basil.

Then, simply place all the ingredients other than the cheese, but including the vegetable stock, into your largest deep frying pan or stovetop casserole dish that has a lid. Make sure the pasta is in one layer. 

Cover, place over high heat and bring to the boil. Give everything in the pot a good stir to distribute the ingredients evenly, lower the heat so it is just simmering and put the lid back on. 

Cook for 12-15 minutes, giving the pot a stir every now and then to stop the pasta sticking together. Taste the pasta after about 12 minutes. When it’s a couple of minutes away from being ready and most of the yummy stock and tomato juices have been absorbed, stir in the last of the broccolini and the baby greens (this keeps them a lovely shade of green rather than going a dull army green). 

Cook for a couple more minutes, until the pasta is just al dente and coated with the sauce you’ve magically created.   

Ladle into deep bowls, drizzle with a little more olive oil, scatter with your chosen cheese and top with the reserved basil. 

© The Green Gourmet, 2021
 You are welcome to share this recipes with family and friends, acknowledging The Green Gourmet as the original source.