I started my week of with a meat-less one pot dish that used up leftover vegetables I had in the fridge. This was super easy to make and it turned out fabulous! You could use whatever vegetables you have around or even add meat to this. One pot dishes are easily changed and easry to make.
16 oz. box of spaghetti or linguine pasta, broken in half (I used whole wheat)
1 large green bell pepper, cut into ¾” pieces
3-4 small Roma Tomatoes cut into pieces
½ of a medium onion, chopped
1 can great northern beans
1 teaspoon parsley
1 table-spoon basil (from a squeeze tube)
1 tablespoon garlic (from a squeeze tube)
I packet of dry Italian dressing mix
1 teaspoon corn starch
4 cups chicken or vegetable broth
2 teaspoons extra virgin olive oil
Add the pasta to a large stock pot first. Then add the remaining ingredients, cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
Cook covered for about 12-15 minutes, stirring occasionally. Cook until most of the liquid is gone.
Remove the lid and let set for a few minutes before serving.
This is the secret ingredient that give’s it all of the flavor:
Michigan has had cold and rainy weather the past few days. I ran 8 miles at a moderate pace before it started raining. 60 degrees is perfect running weather; I wish it would stay like that all the time!
Later in the week (once I finally go grocery shopping) I am making healthy doughnut muffins!