October is designated as National Pasta Month, with October 17 recognized as National Pasta Day. Though they aren’t only celebrated by runners, we can’t help but wonder if the national day and month organizers had us in mind when they invented this theme. It is, after all, a time dedicated to the best carb-loading, pre-race food around. If you thought making pasta couldn’t get any easier, you’ve probably never tried a one-pot pasta recipe. Quite simply, all of the ingredients for this flavorful pasta dish cook in just one pot. It’s a quick, no-fuss meal for any night of the week–and the best part is, there’s barely any cleanup.
Related: National Pasta Day Recipes
Makes 4 to 6 servings
- 1/2 pound whole wheat spaghetti
- 1/2 cup chopped sun-dried tomato
- 1 tsp. sliced garlic
- 10 to 12 fresh basil leaves
- 1/2 cup sliced artichoke hearts
- 1/2 tsp. crushed red pepper
- 4 cups vegetable stock
- 2 cups water
- ½ cup ricotta cheese
Place all ingredients in a large pot and bring to a boil. Boil for seven minutes (or according to pasta package directions). Pour all of the ingredients into a colander to drain. Top with ricotta cheese and serve.