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One pot. For everything (sauce, pasta, etc.). This is my new favorite way to make pasta.

Here’s what you do: Fill your pot with water like you normally would to make pasta. Be sure to salt the water. Once it’s boiling, toss in your noodles.

When the noodles are almost done, you can toss in some fresh broccoli or asparagus chunks and they will be cooked perfectly by the time the pasta is done.

When your noodles are cooked how you like them, don’t just dump it out into a colander in the sink. Keep the noodles in the pot and strain out most of the water, either by putting a colander over the pasta, or using the lid. Leave some of the starchy water in the pot, you’ll want that to mix with the sauce! Toss in your sauce, and if you have any cooked protein ready, you can toss that in now. We like to microwave a few meatballs and toss those in. No need to heat it all again — the pasta and leftover starchy water will heat the sauce.

Voila, one pot pasta! Enjoy!

Notes: As far as pasta and sauce go, if we don’t make our own sauce, we like Wegman’s smooth marinara or tomato basil, and Barilla Plus (more protein!).

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Last night I made what might be my new favorite quick go-to meal for dinner. Unfortunately, we were too busy stuffing our faces and running out the door to take any pictures of such a beautiful meal, but trust me when I say it was fabulous.

Zucchini hash with poached egg:
(enough for two people)

1T extra virgin olive oil
1/2 large zucchini, chopped
1 small red potato, chopped
1 scallion, chopped
1/2 onion, chopped
Salt, pepper
4 eggs

Pour olive oil in a medium sauté pan over medium heat and let the pan heat up a minute while you fill a medium sauce pan with about 3 inches of water (you will use this to poach the eggs) and put that on medium heat.
Dump your chopped vegetables into your hot sauté pan and brown them, cooking for 7-10 minutes. Sprinkle with fresh pepper and salt (I used seasoned sea salt).
Poach eggs one by one in the hot, but not boiling, water. Variation: You can also crack the eggs right into the hash and scramble them.
Once your veggies are browned, plate them and perch the poached eggs on top. Enjoy! You may need a slice of crusty toast to soak up all the beautiful yolk from the eggs.

*Need a poaching tutorial? Deb over at Smitten Kitchen has got some great tips. (link to be posted, as I’m currently writing from my answer-phone)