Savory Whole Wheat, Cheddar & Pumpkin Scones (Vegetarian, Vegan Friendly)

October 18, 2017

Shaved Brussels Sprouts Caesar Salad (GF, Vegetarian)

October 18, 2017

One Pan Tomato, Kale & Olive Pasta (GF, Vegan, Vegetarian)

October 18, 2017

Before shot!

What’s better than sliced bread?  This ONE PAN recipe that’s so easy, even my 7-year-old could put it together (with a little assistance around the stove of course)! I have to say I was a little skeptical of one pan pasta recipes after seeing them all over the internets.  But I can assure you this magical unicorn of a recipe is not only REAL but also DELICIOUS! We all struggle for more time these days, especially during the week.  If you’re a horrible meal prepper like me, then recipes like this one come in so handy, clocking in at 15 minutes from start to finish!

I was thrilled when my friends over at The Original GreenPan (#sponsor) asked me to create a recipe for them using their healthy, non-stick ceramic pans, that I jumped at the opportunity.  Not only are some of my pans embarrassingly old (and not in a cool cast iron way), but they are also likely very toxic.  Needless to say, this collaboration made perfect sense for me since a) I needed a new everyday pan and 2) I’ve been wanting to try a pasta recipe that solely uses one pan to cook everything!  These pans are equally pretty as they are functional but my favorite attribute is that they are super light and easy to hold with one hand. As much as I love my cast iron pans, they are definitely heavy as HELL.


This recipe combines all of my favorite Mediterranean flavors like garlic, fresh and sun-dried tomatoes, basil, red onion, and green olives.  I would have loved to have added some little balls of mozzarella to this dish but since I didn’t have any, I just used a little parmesan at the end instead. Feel free to sub whatever seasonal veggies and flavors you like! Let’s get to the recipe shall we?


1 16 oz. (1 lb) package whole wheat linguini or spaghetti (I used linguini)

1/2 red onion or 1 small red onion sliced thin

3 cloves garlic sliced thin

2 cups cherry or grape tomatoes

1/4 cup sun-dried tomatoes (mine were in oil) sliced or chopped

1/2 cup pitted green olives (I chopped mine post photo but you can leave whole if you’re feeling lazy)

1/4 cup basil sliced thin + a few for garnish

2 handfuls of baby kale (sub spinach if you don’t like kale)

1/2 t red pepper flakes

2 T olive oil

4 1/2 cups water

2 t salt

Boil the 4 1/2 cups of water in a large pan or pot.  If using a pan, make sure it has deep sides in order to allow the pasta to expand and cook properly.  Chop red onion, garlic, tomatoes (+ sun-dried ones), olives, and basil.

Add the pasta to the pan and give it a stir with tongs until the pasta is wilted and just starting to bend slightly.  Then add the chopped veggies (plus the basil and kale), salt, red pepper flakes and olive oil. Simmer over low to medium heat, stirring frequently, until the pasta is done according to taste and package directions. Mine took about 12 minutes. If there is too much water simmer for a couple minutes longer. Alternatively, if the pasta is sticking, add a couple tablespoons more water. Once finished, add parmesan and salt to taste.

Recipe inspired by the lovely Alice, over at Hip Foodie Mom, who was inspired by the queen Martha Stewart.