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One Pot Farmers Market Pasta is an almost magical recipe made for busy days and hungry families. This easy 30 minute meal is healthy, meatless, and so delicious ~ just pile everything in one pot, bring it to a boil, and let it cook for a few minutes ~ that’s it!

Pick up all these veggies available at the Atchison Farmers Market today (Wednesday) from 2:30-5:30 PM: Onion, Japanese Eggplant, Broccoli, Grape (in lieu of Cherry) Tomatoes, Baby Kale, Fresh Basil & Zucchini!

One Pot Farmer’s Market Pasta

12 oz spaghetti (I use Barilla)
1 medium red onion, peeled, halved, and sliced
1 small Japanese eggplant, halved lengthwise and sliced
several stalks asparagus, cut in 2 inch pieces
a handful of broccoli florets, cut in half
2 cups cherry tomatoes, halved
1 colorful bell pepper, chopped
2 cloves garlic peeled and minced
2 handfuls baby greens, I used baby kale and wild arugula
1 – 1-1/2 tsp salt and lots of fresh cracked pepper
1/2 tsp red pepper flakes (optional)
2 Tbsp olive oil
1 cup dry white wine
3 1/2 cups water
1 Tbsp white wine or sherry vinegar
1 cup shredded hard Italian cheese
halved cherry tomatoes
1/2 cups finely shredded basil leaves

1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly
since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit
completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes
to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the
pan a little bit to ensure that the pasta doesn’t stick. Don’t over cook the pasta, there will still be
some water left in the pan.
2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.

You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well,
also carrots, zucchini (yes! it’s zucchini season!), cauliflower. Tomatoes are a must, though.

Recipe courtesy of:

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