Fresh Summer Goulash: A Classic One-Pot Delight
A vibrant one-pot meal that captures the essence of summer with a medley of vegetables and tender pasta.
Equipment
- Large Pot
Ingredients
Pasta
- 2 cups Pasta (elbow macaroni or fusilli) Provides a base that absorbs flavors.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil Adds richness and helps sauté vegetables.
Onion
- 1 medium Onion, finely chopped Adds foundational flavor.
Garlic
- 4 cloves Garlic, minced Contributes a fragrant aroma.
Bell Peppers
- 2 pieces Bell Peppers, chopped Use different colors for visual appeal.
Zucchini
- 1 medium Zucchini, diced Adds fresh flavor.
Cherry Tomatoes
- 1 cup Cherry Tomatoes, halved Introduce juiciness and acidity.
Sweet Corn
- 1 cup Sweet Corn kernels Brings sweetness and color.
Vegetable Broth
- 4 cups Low-sodium Vegetable Broth Base for the goulash.
Seasoning
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 1 teaspoon Dried Italian Herbs Such as basil and oregano.
Fresh Basil
- 1 handful Fresh Basil leaves, chopped Adds freshness before serving.
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-5 minutes until translucent.
- Incorporate the minced garlic and sauté for an additional minute.
- Add the bell peppers and cook for 4-5 minutes.
- Toss in the diced zucchini and halved cherry tomatoes, cooking for another 3-4 minutes.
- Introduce the sweet corn and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and stir to distribute.
- Season with salt, pepper, and dried Italian herbs.
- Reduce heat to a simmer, cover, and cook for 10-12 minutes until pasta is al dente.
- Adjust seasoning and add more broth if needed.
- Stir in the fresh basil before serving.
- Serve hot, garnished with additional fresh basil if desired.
Notes
Consider adding protein or experimenting with different vegetables for variations.