ONE-POT PASTAS

The ingredients in these dinners cook together in the same pan. It's weeknight cooking without all the strain.

- MAKINZE GORE

ONE-POT SHRIMPRIMAVERA

SERVES 6

35 MIN

This loaded fettucine makes it so easy to eat your vegetables. We love adding quick-cooking shrimp to the pot for protein once the pasta is almost al dente.

1 tbsp. extra-virgin olive oil

1 medium red onion, thinly sliced

1 red bell pepper, thinly sliced

1 c. halved cherry tomatoes

1 zucchini, cut into half-moons

1 yellow squash, cut into half-moons

3 cloves garlic, minced

1 lb. fettuccine

3/2 c. water

2 c. half-and-half

1 tsp. dried oregano

Pinch crushed red pepper flakes Kosher salt

Freshly ground black pepper

1 lb. shrimp, peeled and deveined

3/4 c. freshly grated Parmesan

Fresh basil, for serving

1. In a large pot over medium heat, heat oil. Add onions, bell peppers, tomatoes, and squashes. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.

2. Add pasta, water, half-and-half, oregano, and red pepper flakes and season with salt and pepper. Bring to a boil and cook for 15 minutes. Add shrimp and cook until shrimp is opaque and pasta is al dente, 3 to 5 minutes more. Stir in Parmesan.

3. Top with basil before serving.

-MAKINZE GORE

ONE-POT COCONUT CURRY NOODLES

SERVES 6

30 MIN

These totally vegan (and gluten-free) noodles deliver bold heat, mellowed by rich and creamy coconut milk. Pro tip: Rice noodles tend to stick to the bottom of the pot, so stir often!

2 tbsp. vegetable oil

5 to 6 tbsp. Thai red curry paste, depending on spice preference