One Pot Pasta Wonder

Ingredients

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I use this as a main dish.

Sweet Potato & Corn Bisque

Ingredients:

1 tablespoon olive oil

1 cup onion, chopped

1-2 tablespoons garlic minced

3 sweet potatoes, peeled and cut into 1 inch cubes (about 2 1/2 punds)

4 cups vegetable stock

2 medium jalapeno, seeded and finely chopped

2 cups yellow corn (fresh or frozen)

2 tablespoons molasses (we just used regular pancake syrup)

1/2 tablespoon salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

1 pinch ground cinnamon 

1 bunch green onion, finely chopped green parts only for garnish

 

1. In a large pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.

 

2.  Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.

 

3. Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.

 

This makes about 8 servings and is only about 140 calories per serving. I added the jalapeno into just my bowl because others didn't want the heat.