Chef’s Choice Magical One Pot Pasta + Enchanting Green Goddess Salad + Frosty Fruit Sorbet Blender Wizardry

Kids in the Kitchen! Recipe Ketch-up!

• What do Italians eat on halloween? Fettuccini A-fraid-o
• What would you get if you crossed pasta with a snake? Spaghetti that wraps itself around a fork
• What do you call a fake noodle? An impasta
• What does an Leprechaun get after eating lasagna? Gaelic breath
• What is the dress code at a pasta convention? Bowtie 
• Where did the spaghetti go to dance? The Meat Ball
• What do you call a pasta that is sick? Mac and Sneeze

It’s been over 7 years since Martha Stewart’s One-Pot Pasta recipe took the Internet by storm and got families all over the country out of their weeknight cooking ruts. The recipe editor who came up with this ingenious method had traveled to a small fishing village in Puglia, Italy, and was given the tip by the chef/server/son’s owner of the small local restaurant she’d decided upon for dinner one night.

MOST recipes that we cook were initially developed hundreds of years ago overseas and brought across borders by travelers or presidents or diplomats, where they are then tweaked and prodded to resemble something of the beloved original. One Pot Pasta is unique in that although it may not be anything new to the country of Italy, it’s still very new to the rest of the world. Once you try it, you may never boil pasta the same way again! Your kids can vary the base recipe with any number of ingredient combinations, which makes it all the more creative, playful, and fun. Enjoy!

Happy & Healthy Cooking: Chef Jacqui & Erin, the Food Geek in Chief 

INGREDIENT CHECKLIST:

Hey Parents! Please open up cans and have all of these ingredients ready for your younger chefs

• 1 lb dried pasta noodles* (Kid Chef’s Choice: Spaghetti, fettuccine, spirals, penne, rotini, farfalle/bowtie, rigatoni, macaroni, etc all work great!)
• 2 C mixed vegetables (Kid Chef’s Choice: Broccoli, cauliflower, zucchini, bell peppers, corn, sun-dried tomatoes, baby carrots, mushrooms, arugula, fresh tomatoes, black olives, etc all work great!)
• 3 cloves garlic
• (2) 14-oz cans diced tomatoes* (plain or with Italian herbs)
• ¼ C + 1 T olive oil
• 4 C (1 quart) chicken or vegetable broth
• Optional: 3 oz sliced pepperoni or salami, cooked chicken sausage links, or cooked turkey or regular bacon
• Optional: One handful of fresh grated parmesan or shredded mozzarella cheese, or to taste.
• 2 small heads of romaine lettuce, or 2-3 C mixed greens
• 1 zucchini
• 2 green onions
• 4 C (16 oz) frozen fruit (Kid Chef’s Choice: berries, peaches, mangos, pineapple and/or bananas all work great!)
• 1 big handful fresh parsley
• 1 big handful fresh basil
• 2 lemons
• 1 C full-fat plain yogurt*
• ¼ C + ½ tsp sugar
• 1¼ teaspoon salt
• ¼ tsp ground black pepper
• ½ C water

ALLERGY SUBSTITUTIONS (for those items in red with a *)
GLUTEN ALLERGY: Sub gluten free pasta noodles for wheat noodles
TOMATO ALLERGY: Sub 24-oz jar of alfredo sauce
DAIRY (YOGURT) ALLERGY: Sub dairy-free yogurt OR ½ C mayonnaise + ½ C coconut cream
DAIRY (CHEESE) ALLERGY: Sub Daiya dairy-free mozzarella shreds, nutritional yeast (found in health food stores) or omit