One-Pot Veggie & Penne Supper – CSA Week 9

One-Pot Veggie & Penne Supper

After working all day, it’s nice to have a home cooked meal, but who wants to deal with all the dishes? Even for those of us who love to cook, the thought of having to clean up the mess can send us running to the phone to order takeout. This is a healthy and hearty one-pot meal that will totally satisfy without creating a disaster in your kitchen. Bonus for using a dutch oven: it’s pretty enough to put right on the table for serving and it keeps your leftovers safely stored in the fridge. NO pot to clean after dinner!

CSA ingredients are in bold type. This dish uses a lot of them!

One-Pot Veggie & Penne Supper

  • extra virgin olive oil
  • 1 Alisa Craig onion, sliced (any onion will work)
  • 1 green pepper, chopped
  • 2 C small (about 1 inch) Red Gold potatoes, cut in half, skin on (Red Bliss will work)
  • 1 Orient Express eggplant, cubed, skin on (any kind of eggplant will work)
  • 1 C whole wheat penne pasta
  • generous handfuls of fresh basil, oregano and parsley, chopped (reserve some for serving)
  • 1 C marinara or tomato sauce
  • water
  • 4 C fresh kale, torn into bite-sized pieces
  • 1 yellow summer squash, cut into coins
  • 1/2 lb. green, yellow or purple wax beans, trimmed and cut in half
  • kosher salt
  1. heat about 1 T olive oil in a dutch oven and add the onion and green pepper
  2. once the onion and pepper begin to soften, add the potatoes and cook over medium heat until the potatoes are starting to brown a bit
  3. add the eggplant and salt generously
  4. stir while you continue to cook and brown the potatoes for about 5 minutes
  5. add the dry penne, fresh herbs and tomato sauce, stir and then add enough water to just cover the pasta
  6. add the squash, beans, and kale and season again with salt
  7. simmer over medium heat with cover on (it should be bubbling) for about 12 minutes, or until pasta is tender, stirring occasionally (add more water if it becomes too dry or cook a little longer with the lid off if it seems too wet)
  8. stir in a bit of olive oil and sprinkle with the rest of the chopped herbs before serving

One-Pot Veggie & Penne Supper

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6 thoughts on “One-Pot Veggie & Penne Supper – CSA Week 9

  1. Christine Driscoll

    I am really looking forward to making this recipe. I miss all the veggie stews and soups that I make so often during the colder months. And what a great way to use up lots of different vegetables and have plenty of leftovers for the next night. What I also love about a recipe like this one is that you add or delete just about anything. Thanks!

    Reply
    1. Megan Post author

      Thanks for your kind comment Christine. If you make this dish, please let me know how it turns out. This was the first time I’ve done it so I’m a little unsure of how much the water content of the sauce will vary from one pot to the next. Hence, the disclaimer in step #7. Mine ended up a very thick ragout and tasted great!

      Reply
  2. Christine Driscoll

    I have made this recipe twice and LOVE it. I put everything but the kitchen sink in and it is a wonderful way to use up lots of odds and ends. I ended up adding water a couple of times as the vegetables cooked and the ingredients came together but mine also ended up as a thick ragout. Yes. It tasted great and will become a staple in my summer kitchen. I also keep making your potato salad. Hmmm! I don’t want the Alisa Craig onions to end. Thanks again.

    Reply
    1. Megan Post author

      That’s great! I’m glad you had luck with the recipe. I love the Alisa Craig onions as well. I may be posting a recipe for onion jam soon if it works the way I hope it will.

      Reply

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