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One-Pot Farmer's Market Spaghetti

One-Pot Farmer's Market Spaghetti

Chelsea Colbath
A simple pasta dish that can be made in 15 minutes or less with whatever vegetables you can find at the market!
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Time 15 minutes
Servings 6

Ingredients
  

  • 1 pound spaghetti or other long pasta of choice + water and salt for the pot
  • 1 large crown of broccoli
  • 6-8 leaves of swiss chard
  • 2 big handfuls sugar snap peas
  • 4-6 Tablespoons olive oil
  • zest and juice from 1 lemon
  • a handful of fresh herbs like basil mint, or parsley
  • 4-6 scallions
  • 1/4 teaspoon each of salt pepper, and garlic powder
  • optional: 1/2 cup grated Parmesan cheese + a pinch of crushed red pepper flakes for serving

Instructions
 

  • 1. Fill a large pot 2/3 of the way with water and set on the stove over high heat. Add a big pinch of salt, and pasta. I don't bother waiting for the water to boil before adding the pasta. Set a timer for 3 minutes less than the suggested cook time for the pasta. Stir pasta occasionally.
  • 2. Meanwhile, prepare all the vegetables. Slice broccoli stems and flourettes into bite-sized pieces. Slice chard stems and leaves into thin strips, and roughly chop snap peas. Roughly chop a handful of herbs and the scallions, and set them aside for adding at the end.
  • 3. When timer goes off, add the broccoli, chard, and snap peas, and set another 3-minute timer. Grab a bottle of olive oil, and pull out the salt, pepper, and garlic powder.
  • 4. When timer goes off, turn off the stove and drain the pot of pasta and vegetables, then return it to the pot. Immediately add all other ingredients (olive oil, lemon zest and juice, herbs, scallions, salt, pepper, garlic), and toss to combine. Sprinkle with Parmesan cheese and crushed red pepper flakes, if desired.
  • 5. Pasta is best eaten hot, though still tastes good at room temperature or cold, leftover, the next day.

Notes

The measurements in this recipe aren't exact; use whatever vegetables you find at the market, and adjust accordingly. If you want to use zucchini or summer squash, I'd recommend slicing it as thinly as possible, and tossing it in with the herbs at the end to just soften and warm through; boiled zucchini will just turn to mush.