COVID-19 Cooking. One Pot Meal. Easy Vegetarian Spaghetti
Easy one pot meal recipe to make during quarantine
COVID-19 has changed our daily routines. Cooking is one of them. We have limited trip to restaurants, grocery stores and thus many have been forced to “learn how to cook.” As a Registered Dietitian, I encourage my patients to make small changes daily to add up to make sustainable life long changes.
Cooking is a life skill that each of us should ideally grasp at a baseline. As I tell my patients, “cooking does not have to be fancy but eating out often can be both unhealthy as well as expensive!”. My nutrition private practice; Simple, Practical Balanced Nutrition teaches simple techniques to help busy people on the go live a healthier life.
This post is a about a one pot meal which I love them. They take less prep time, less cleanup and overall are a good place for all of us to get involved. Using the shelf-stable ingredient pasta as the base, this is a perfect dish to try during “Covid-19 quarantine cooking.” See my recipe below for Easy One Pot Vegetarian Spaghetti.
Ingredients
1 pound spaghetti of your choice (uncooked)
1/4 cup olive oil
3 garlic cloves (minced)
1/2 onion (about 1/2 cup)thinly sliced
1 Tbs Italian Speasoning
1 Tbsp salt
14 oz diced tomatos
1/2 cup sliced green pepper
1/2 cup sliced red pepper
3 cups water
2 cups marinara sauce
2 pieces basil
2 cups mozzarella cheese
Grated parmesan cheese (when serving)
DIRECTIONS
1) Preheat oven to 375
2) Put the uncooked splatting in a 9x12 inch oven safe pan. Add the following ingredients: add olive oil, garlic, onion, Italian seasoning and salt.
3) Toss all ingredients together (can use your hands or tongs)
4) Add tomato, peppers, water, sauce and basil on top of the uncooked pasta and toss again to evenly distribute ingredients.
5) Top with sprinkled mozzarella cheese to cover the top of the spaghetti.
6) Bake uncovered in the preheated oven for ~45–5o min (or until top is nice golden brown and bubbling)
7) Remove from oven, cut into squares, top with bail and enjoy!
— Sharon Priya Banta, MS, RD, CDN, is a clinical RD working at an outpatient medical center and the owner of the private practice Simple Practical Balanced Nutrition providing consultations, advice, and nutrition tips for busy people on the go. Her father opened the first Indian restaurant in Connecticut in 1988, Meera Indian Cuisine, named after her mother. This is what initiated her love for food and nutrition. Her previous work experience includes serving as a state Registered Dietitian for the New York State Department of Health conducting nutrition research for the USDA. You can find her at www.spbNutrition.com or follow her on Instagram @spb_nutrition
