Half soup, half pasta – all hearty and filling. I love one pot meals especially when it’s cold, and believe it or not, it’s COLD in San Diego. Hail greeted me in the backyard when I came home from errands today! So a warming, vegetable laden meal soaked in hot chicken broth is just what my family was craving.
Packed full of vegetables, it’s all you need for a cozy evening in.
Prep time: 10 minutes
Total time: 30 minutes
Yield: Serves 4
1 12 oz. package gluten-free spaghetti (my family prefers bionaturae)
1 T olive oil
1 tsp. salt
1 c. diagonally sliced carrots (about 3 medium carrots)
1 c. sliced broccoli
1 c. sugar snap peas cut in half diagonally
1/2 c. sliced red pepper (omit for nightshade allergy)
3 c. chicken stock
1-2 cloves garlic
parmesan cheese to taste (optional)
- Set two large stock pots of water to boil – one for blanching vegetables and one for cooking the pasta.
- Into the pasta pot, add oil, salt and spaghetti and cook according to the package, stirring frequently so pasta won’t stick together.
- Into a large bowl, add 2 handfuls of ice cubes, fill with water and set aside to chill.
- While pasta cooks, drop all vegetables into blanching water for 1-2 minutes until al dente. When cooked through but still firm, strain veggies and plunge into the cold water bath to halt cooking. (This also preserves their color).
- While veggies are cooling, add chicken stock to a small saucepan and bring to a boil.
- When spaghetti is cooked, strain and place in serving bowl. Strain vegetables from cold water and add to pasta along with hot chicken stock. Add 1-2 freshly pressed garlic cloves and combine. (The heat of the pasta cooks the garlic ever so slightly).
- Serve in bowls with a fork and a spoon along with plenty of stock. Drench in parmesan if you can.