EASY ONE-POT PASTA VEGGIE MEDLEY

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This cooking method makes efficient use of the pasta-boiling water to

briefly blanch the vegetables, which are added just before the pasta

is finished cooking.

 

 

2 1/2 quarts (2.1L) water

 

1 tsp (6g) sea salt

 

2 cups (450g) sun-dried tomatoes

 

8 ounces (230g) whole-grain or vegetable spiral pasta or pasta twists

 

2 cups (230g) broccoli florettes

 

1 large red bell pepper, sliced in strips

 

1 large gold bell pepper, sliced in strips

 

1 bunch scallions, thinly sliced, white part separated from green

 

2 Tbsp (30mL) extra-virgin olive oil

 

1/2 tsp (3g) sea salt, dissolved in 1 Tbsp water (15mL)

 

1 Tbsp (9g) fresh garlic, chopped finely

 

1/2 cup (20g) fresh basil or parsley, chopped finely

 

1/4 cup (170g) ripe black olives, sliced

 

Parmesan cheese, grated (kosher)

 

 

 

Directions

Bring water and salt to a boil in a large pot over high heat while

you wash, trim and prepare the vegetables.

 

When water reaches the boiling point, transfer 1 1/2 cups (360g) to a

small mixing bowl. Add the sun-dried tomatoes; soak for 5 minutes,

then drain and slice in thin strips.

 

Return water to a rapid boil over high heat. Add pasta gradually,

stirring for 30 seconds or so to prevent sticking. Cook pasta 3

minutes less than manufacturer's recommended cooking time. Add

broccoli, bell peppers and white part of scallions to the pasta and

water; cook 3 minutes over high heat.

 

While the vegetables cook, stir the salt-water mixture into the olive

oil. When pasta and vegetables are just done, drain well in a

colander, then return mixture immediately to the empty pot.

 

Stir in the water-oil mixture, sun-dried tomatoes, garlic, scallion

tops, herbs and olives; mix well. Serve immediately topped with

Parmesan cheese.