One Pot Stovetop Pasta

One Pot Stovetop Pasta

1 tablespoon extra virgin olive oil
1/2 cup diced onion
2 slices bacon, chopped
2 cups diced/chopped veggies (I used about a cup of halved cherry tomatoes and 1 cup chopped kale)
4 cloves garlic, minced
12 oz GF spaghetti
1 quart bone broth
1 cup water
1 teaspoon salt
½ teaspoon ground pepper
1 cup shredded italian cheese (you pick!)
¼ cup pesto
Balsamic drizzle (optional)

Add the olive oil to a large stock pot over medium heat, then add the onion, bacon, and veggies. Cook until the bacon is cooked and the veggies are soft. Add the garlic and cook for 1 minute.

Increase the heat to high, and add the spaghetti and then the broth, water, salt and pepper. Stir very well to make sure the pasta softens and doesn’t stick together.

Once the broth has come to a good simmer (it won’t really boil because of the amount of the pasta and veggies in the pot) boil for a couple minutes less than the package of pasta indicates (so if the cook time on the pasta is 10 minutes, check the pasta at 8 minutes) and begin to check the pasta for done-ness.

Once the pasta is fully cooked, served immediately in bowls, topping with the cheese, pesto, and balsamic drizzle, if desired.

Serves 4-6.