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|Julian's Italian Wonderpot|
There are many versions online mostly varying in the ingredient list, with similar preparation techniques. I've tried several and prefer this one from Budget Bytes, although I too made a few variations from the original. Mostly I tried to amp up the flavor and use the entire box of pasta. If you haven't ever tried a Wonderpot, give it a go. I'm sure you will enjoy it!
Ingredients (serves 6 adults)
4 cups vegetable broth (32 ounces)
2 Tbsp olive oil
1 pound (16 ounce box) fettuccine
3/4 cup black olives, thickly sliced
2 14.5 ounce cans diced tomatoes, un-drained
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 Tablespoon dried basil
1 Tablespoon dried oregano
1/4 - 1/2 teaspoon red pepper flakes
freshly ground pepper to taste
pinch of salt
10 oz. package frozen chopped spinach, thawed and squeezed to remove moisture.
Sprinkle grated Parmesan cheese
Add the vegetable broth and water to a large pot. Break the fettuccine in half and then add it to the pot. Also add the canned tomatoes, olive oil, onion, garlic, basil, oregano, red pepper, and black pepper. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat to high. Allow the pot to come up to a rolling boil over high heat then remove the lid and turn the heat down to medium.
|Pasta is under the other ingredients initially.|
After the pasta is tender, add the spinach and olives. Heat through (1-2 minutes) and serve with grated Parmesan.