The Story:
When I tell people what I do, they sometimes get a little jealous. They think all I do is stay home and bake up (or cook up) something pretty, take a few photos and then upload it to a site. There is a TON more that goes into everything I do, but I will spare you the complete list. But my least favorite part of the deal? Doing dishes. I feel like a mother of 12 cleaning so many plates, bowls, spoons, and spatulas! Everything I touch gets covered in chocolate, smothered with batter, consumed by crumbs. So when the photos are all taken and I glance back at the kitchen, it looks like a tornado came through.
So for you and me on the days when we just don’t want to dirty more than one dish to get dinner ready. A one pot wonder.
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This is my third post for “real” food on the blog! Overall I’ve received a lot of great support with this new adventure. If you are a die-hard cupcake fan, don’t worry… notice I have still posted 2 new dessert recipes every week since this started. So you’ll still get your sweet tooth filled, but maybe you’ll start to crave some pasta or soup one of these days and I will be here to help with that as well!
Check out my 15-minute Taco Soup![end-story]
Ingredients
4 C. broth, vegetable or chicken
12 oz. fettuccine pasta (or another noodle type)
8 oz. spinach, or more if you dare
3 cans diced tomatoes (15 oz. can), not drained
1 onion, chopped
5 cloves of garlic
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 tsp. red pepper flakes, optional but give a nice kick
pepper to taste, I used about 2 tsp.
Serve with toasted French bread
You can also top with cheese (everything is better with cheese)
Directions
1. Put your broth in a large soup bot, heat until bubbling.
2. Add in all the other ingredients (yes it's that simple) and cook until noodles are al dente (still have a little bite to them). Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.
3. Serve hot with french bread. I sliced mine, topped with a little cheese and broiled them in the oven for a few minutes.
Copyright © YourCupofCake
It’s a one pot, no fuss dinner
A bowl of Italy
Cut your onion in half so that it doesn’t slip. Then slice it long(right and left on the photo) and then cut it the other way to easily chop it all up.
Bon appétit!
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