Meal prepping can save you time and stress during busy weekdays, and one-pot pasta meals are a fantastic way to achieve this. These dishes are not only easy to prepare but also packed with flavor and nutrients. Below are three diverse examples of one-pot pasta meal prep ideas that you can enjoy throughout the week.
This dish is perfect for those busy nights when you want something healthy yet satisfying. It’s also great for meal prepping because the flavors only get better as it sits!
Start by heating some olive oil in a large pot over medium heat. Add diced chicken breast and cook until browned, about 5-7 minutes. Next, add minced garlic and cook for another minute until fragrant. Pour in 4 cups of chicken broth and bring to a boil. Once boiling, add 12 ounces of your favorite pasta (like penne or rotini), along with a pinch of salt and pepper. Cook according to the pasta package instructions until al dente.
Once the pasta is cooked, reduce the heat and stir in a cup of fresh spinach and half a cup of grated Parmesan cheese. Mix until the spinach wilts and the cheese melts, creating a creamy sauce. Divide the pasta into meal prep containers, and you can store it in the refrigerator for up to 4 days.
Notes: You can substitute the chicken with cooked chickpeas for a vegetarian option. Add some sun-dried tomatoes or mushrooms for extra flavor.
If you’re looking for a classic dish that’s simple and delicious, look no further than this tomato basil pasta. It’s also a great vegetarian option!
Begin by heating a tablespoon of olive oil in your pot over medium heat. Add 1 chopped onion and sauté until it’s translucent. Stir in 3 cloves of minced garlic and cook for another minute. Then, add a can of diced tomatoes (with juices), 4 cups of vegetable broth, and 12 ounces of spaghetti. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
Bring the mixture to a boil, then reduce to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente. Remove from heat and stir in fresh basil leaves and a splash of balsamic vinegar for brightness. Portion into containers, and this dish will stay fresh in the fridge for up to 5 days.
Variations: Feel free to add in some vegetables like zucchini or bell peppers for added nutrition. You can also sprinkle some mozzarella cheese on top before serving for an extra touch!
This colorful dish is not only vibrant but also packed with protein and greens, making it an excellent choice for meal prep!
Start by heating olive oil in a large pot over medium heat. Add 1 pound of shrimp (peeled and deveined) and cook until pink, about 3-4 minutes. Remove the shrimp from the pot and set aside. In the same pot, add 2 cups of broccoli florets and sauté for a couple of minutes. Then, add 4 cups of vegetable broth and bring to a boil.
Once boiling, add 12 ounces of pasta (like fusilli or farfalle) and season with salt and pepper. Cook according to package instructions until al dente. Once cooked, return the shrimp to the pot and mix in half a cup of pesto sauce. Stir until everything is well combined and heated through. Divide into meal prep containers, and it will keep well in the fridge for up to 4 days.
Notes: You can swap shrimp for grilled chicken or tofu. Experiment with different pestos, like sun-dried tomato or spinach pesto, for varied flavors.