One-Pot Italian Dinner

Who doesn’t love a flavorful, warm, nutritious meal that can be on the table in 30 minutes and only takes 1 pot?!

For those nights when you are just too busy this One-Pot meal will be your go-to, for sure.

On the nights when I don’t make my own gluten-free spaghetti or fettuccine I buy a package of gluten free pasta. In my experience the brown rice pasta has a mushy, gritty texture so I don’t use that, I opt for a quinoa pasta.

4 cups vegetable broth (or more if you want it soupy)

12 oz gluten-free spaghetti or fettuccine

8 oz frozen chopped spinach

5-6 diced roma tomatoes

1 medium onion, chopped

4 cloves garlic, minced

1/4 tsp red pepper flakes

freshly cracked pepper, to taste

handful fresh chopped basil

(optional but DELICIOUS – so I would recommend it – is 1 drop of Young Living Basil essential oil and 1 drop Young Living Oregano essential oil)

  1. Add four cups of vegetable broth to a large pot. Add the pasta to the pot along with the tomatoes, frozen spinach, onion, garlic, red pepper flakes, and some freshly cracked black pepper.
  2. Place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to low.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked through. Stir the pot every few minutes to prevent pasta from sticking to the bottom of the pot.
  4. Remove from heat then add fresh chopped basil.

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