One Pot Weeknight Pasta

Time: 20 minutes

Skill level: Easy

This is more of a guide than a recipe. This is how I make my one pot pastas, so this is just an example of an easy weeknight pasta, rather than me suggesting you to make exactly this recipe. Substitute in your favorite proteins, vegetables, and pasta shapes like: shredded chicken, pesto, and peas with ditalini or leftover brisket, canned tomatoes, and bucatini.  

Ingredients

• 8 oz Sfoglini Rigatoni
• 1 package Brodo Organic Chicken Bone Broth
• 1.5 Tbsp. Séka Hills Arbequina Olive Oil
• 1 small onion, finely diced
• 1 medium carrot, finely diced
• 1 head broccoli, finely chopped
• 1 package of precooked meatballs, about 12 total
• 1 tsp. Burlap & Barrel Pizza Party!
• Ricotta for serving

Equipment

• One deep pot with a lid, such as a Dutch oven. 

Instructions

1. Preheat your pot over medium heat for 3-4 minutes while you chop your vegetables.
2. Add your olive oil, then sear your meatballs on the top and bottom, around 2 minutes each side. Remove to a dish on the side.
3. Add your carrot, onion, and Pizza Party! and sweat for 2-3 minutes until the onions are translucent and carrots are starting to soften. 
4. Add your pasta, then stir to coat in olive oil.
5. Add in your broth and water to barely cover everything, then bring to a boil. Cook for 8 minutes, then add in your broccoli to cook for 2 more minutes or until pasta is done. 
6. Stir the meatballs back into the dish, then plate with a scoop of ricotta on top and enjoy!