One Pot Pasta – The Italian Wonderpot


Photo Credit: Webvilla


Rachel Fuka

Cooking is an important skill to have, especially when many of us are going to be moving out soon to go to college.

This new column is designed to help people who aren’t confident in the kitchen gain some basic culinary skills. You won’t have to survive off of ramen noodles and fast food – you’re going to learn how to cook!


While nothing beats some boxed macaroni and cheese, sometimes you’ll want to make something a little more hearty for dinner. With noodles, tasty broth, and plenty of veggies, you can’t go wrong!

One pot pasta is exactly what they sound like – i.e., everything gets cooked in one pot. Usually, this means that instead of boiling the noodles separately, the noodles go in with the sauce, which in this recipe is chicken broth (if you want to omit meat, use vegetable broth). This recipe is also incredibly flexible, making it easy to add or take out ingredients. The proportions are mostly a suggestion, this version will make plenty of pasta for you and your family (and some left over!). Make sure you make this in a BIG POT!


Feel free to add anything you want to this pasta! (Photo Credit:

TIME: 15 minutes prep, 25 minutes cooking

4 Cups Chicken or Vegetable Broth (find it in a can, box, or use bouillon cubes*)
2 Tbsp Olive Oil (to prevent sticking)
12 oz Fettuccine (pasta is sold in 16 oz boxes, or a pound, use 3/4th of the box)
8 oz frozen Spinach (or half a bunch of fresh)
28 oz can diced Tomatoes (you can get the kind with stuff added to it, it doesn’t matter)
1 medium yellow Onion, sliced
4 cloves Garlic, sliced
1/2 Tbsp dried Basil
1/2 Tbsp dried Oregano
1/4 Tsp Red Pepper Flakes
Pepper, to taste
Parmesan cheese, to taste

Step 1.) Prepare your chopped ingredients: slice your garlic, onion (there are many
online tutorials on how to cut these, but the key is to get all pieces roughly the same size), and spinach – if you’re using fresh instead of frozen.

Step 2.) Prepare your spice mix. In a small bowl, measure out your dried spices (basil, oregano, red pepper flakes, and black pepper). This will make it easier to add to the pot later.

Step 3.) Using the largest pot you have, add the broth, noodles (broken in half so they fit easily), canned tomatoes (with juice), olive oil, chopped vegetables (onion, spinach, and garlic), and then your aforementioned spice mix. Make sure everything is submerged under the broth – otherwise, it will not cook properly!


Stir gently or your broth will get mad. (Photo Credit:

Step 4.) Turn the heat to high to boil the pasta without a lid. When the pasta begins to boil, take off the lid and turn the heat down to medium.

Step 5.) Continue boiling for 10 to 15 minutes or until most of the liquid has been absorbed by the vegetables and noodles. Stir occasionally to prevent sticking.


The broth has been absorbed by the pasta. (Photo Credit:

Step 6.) Serve while hot, and if desired, add cheese.

Feel free to check out more recipes from, an amazing resource for inexpensive and filling meals!

*Bouillon cubes are concentrated broth cubes, add them to boiling water and follow the directions on the package for how much to water to add to make your required amount of broth.


Enjoy! (Photo Credit:

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