One-Pot Organic Pasta

Jesse Cool is an organic food pioneer, prolific author and owner of three organic restaurants in the San Francisco Bay Area.

Organic PastaShe shows us how to prepare an easy one-pot, seven-ingredient, 10-minute pasta recipe to get any cooking recluse back into the kitchen. With garden fresh ingredients including cabbage, garlic and herbs, this is one cost-friendly recipe you’ll want to have on-hand to please the taste buds of your hungry family.

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Cool Eatz Cafe and Catering

One-Pot Pasta Dish with Seasonal Vegetables

Healing Quest Episode 607
with Jesse Cool
Cool Eatz Cafe and Catering


  • whole wheat organic pasta – 1 pound
  • extra virgin olive oil – 1/4 cup
  • yellow onion, chopped coarsely – 1
  • garlic, minced fine – 2
  • cloves
  • seasonal vegetables ( I used cabbage and broccoli) – 2-3 handfuls
  • fresh herbs (I used rosemary) – to taste
  • dried spices or dried chiles – to taste
  • grated parmesan cheese – 1/4 cup or more
  • salt – to taste
  • pepper- to taste

Cook pasta in boiling water In a large sauté pan, over medium heat, warm the olive oil. Cook the onions and garlic until slightly soft. Add the vegetables and cook to desired doneness (use any seasonal vegetable!!!) Add the garlic and herbs and spices. Toss with pasta, reserving a little water for sauce, and add extra olive oil if necessary. Add the cheese, season with salt and pepper and serve on one large platter or individual plates. Serves four.

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