VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

ONE-POT PASTA AND VEGETABLES MAKES: 4 SERVINGS TIME: 30 TO 45 MINUTES Cooking pasta like risotto—the so-called absorption method—is efficient and delicious. Make sure you stir frequently, especially if you use long pasta, as it’s more likely to get stuck together. (Breaking it into pieces, long considered heresy, also helps.) Once the pasta has begun to soften, but before it’s fully tender, stir in any vegetables you like (see list below). I like to add parsley, too; other fresh herbs are also great. 4 tablespoons olive oil, plus more as needed 2 celery stalks, trimmed and chopped 1 carrot, chopped 1 onion, chopped 1 tablespoon minced garlic 1 teaspoon salt, plus more to taste Black pepper to taste ½ pound whole wheat cut pasta; or strands, broken into 2-inch pieces ½ cup dry white wine or water 4 to 5 cups vegetable stock or water 6 cups chopped raw vegetables (see the list below) ½ cup chopped fresh parsley 1 Put 2 tablespoons of the oil in a large, deep skillet over medium heat. When it’s hot, add the celery, carrot, onion, and garlic, the salt, and some pepper. Cook, stirring occasionally, until the celery and carrots soften and the onion is translucent, 8 to 10 minutes. 2 Add the pasta and cook, stirring frequently, until it is glossy and starts to smell toasted, 2 to 3 minutes. Add the wine; stir and let the liquid bubble away. 3 Add the stock or water a ladleful at a time, stirring every minute or so until the liquid is almost evaporated and the pasta is just starti...