Vegetarian One-Pot Spaghetti

Last night I had a couple of my besties over for a fun little dinner. The three still stay very much in touch but with two of us having babies and the other having, like, 9 jobs... it's difficult for us to actually get together. So I decided to invite the girls over for dinner and I was going to cook for them. But when one of them pregnant and the other a vegetarian, I had my work cut out for me. 

I ran across this recipe by Martha Stewart and it seemed simple enough, although some of the comments noted that it tasted kind of bland. So I tweaked it a little and it came out surprisingly delicious! Not to mention, it was super easy! 

Ingredients: 

(Serves 4)

10 oz. spaghetti (I used wheat)

6-10 oz. of halved cherry tomatoes (I used yellow and red cherry tomatoes)

1/2 white onion, thinly sliced

4 large cloves of garlic, thinly sliced

4 or 5 sprigs of fresh basil

2 tablespoons of olive oil

1 tsp. dried oregano

1 tsp. chili flakes

1 tsp. of ground pepper

1 tsp. of salt

1 box of vegetable stock

Put all the ingredients in a large pot. Make sure the pasta is laying flat. If it won't lay flat, snap it! Pour over the vegetable stock until all the spaghetti is covered. 

Cover and bring to a boil. Once it's boiling, turn the heat down until it is lightly simmering away remembering to stir every now and then (I forgot to do this and may or may not have scorched some of my noodles). 

While the spaghetti is cooking, serve something fabulous like cheese and prosciutto. 

Let the spaghetti simmer for about 5 minutes, the remove the lid altogether and keep stirring until the stock is completely cooked down. 

Lay the table and serve!

Like I said, super easy... and it was a hit! I love the idea of it all cooking together and this might become my go-to lazy supper recipe.