Greek Wonderpot

I recently discovered a recipe that checks quite a few boxes on my list.

1. Easy....we are talking one pot here. And the real "wonder" is the dumping of ALL ingredients into said pot at one time.

2. Quick....on the table in about 20 minutes. It's magic I tell you.

3. Healthy....it's meatless, and who can argue the benefits of spinach and tomatoes?

4. A relative crowd pleaser....this equates to ZERO tears shed and minimal moaning/groaning while dining with the 7 and under crowd.

5. And very possibly my most favorite....I can have all the ingredients on hand for when I need a meal that....well....checks all the above boxes.




This means that the "wonderpot" will be making regular (if not frequent) appearances in our meal rotation. This one is a life saver as it's a reasonably shelf stable dinner option. So when I just can't get to the store, I can reach into the freezer and pantry for a solution to that little problem called "feeding my family." Plus, it's not packed with preservatives and the other junk that so often accompanies a meal without any fresh ingredients. I was inspired by this recipe here, but made a couple of modifications. Like adding some different spices and my beloved kalamata olives. If you don't like them, just leave them out. I hope you'll like this as much as I do!

~Erin

Greek Wonderpot

Author: Erin (adapted from Budget Bytes)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 4 c. vegetable broth


• 2 T. olive oil


• 12 oz. fettuccine


• 10 oz. pkg of frozen chopped spinach, thawed


• 1 (28 oz.) can diced tomatoes, undrained


• 4 oz. kalamata olives, roughly chopped


• medium onion, thinly sliced


• 4 cloves garlic, thinly sliced


• 1 ½ t. dried Greek seasoning


• ¼ t. red pepper flakes


• pepper, to taste


• feta cheese for sprinkling

Instructions

1. Combine all ingredients (except feta cheese) in a pot. Break fettuccini noodles in half so everything fits under the liquid.


2. Cover pot and bring to a boil over high heat. When contents are at a full boil, remove lid, reduce heat to medium, and stir briefly.


3. Continue boiling gently for 10-15 minutes, or until most of the liquid has been absorbed. Give it an occasional stir just to keep the noodles from sticking...not too much or it will get mushy.


4. Serve, with feta cheese on top.

Notes

This recipe leaves a lot of room for creativity in terms of ingredients. I look forward to trying it with some additional veggies or different spices. If you can't find Greek seasoning, just substitute 3/4 t. each of oregano and basil.

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