Making One-Pot Pasta with Tomatoes, Greens and Garlic with One Year Road Trip!

AmberDairy-Free, Events & Announcements, Main, Vegan Friendly, Vegetarian Friendly1 Comment

Have you heard of One Year Road Trip? They are the Webb family, and they have been traveling the country for over a year, visiting every state to interview kid #Changemakers and sharing their stories. Their goal is to create a documentary to show that everyone can make a change in the world. Check out this sneak-peek from one of their earlier interviews: 

Well lucky us, we got to meet them yesterday! They came to our house to visit, and we cooked lunch together and hung out. The entire family is so great, and the kids, Jack, Evie and Solveig are super fun.

All of us (5 kids!) got in the kitchen and made One-Pot Pasta with Tomatoes, Greens and Garlic, a dish that is so delicious you can’t believe how easy it is. Everyone loved it! 


This recipe uses a ton of greens, but it wilts down and soaks up all of the flavor of the pasta. It’s delicious!


Kale and chard are really easy to grow around here (and I heard it’s easy in California too, so maybe it’s easy in many places.) So if you have some space, I recommend you grow them!


The Webbs have met some amazing people on their journey! I can’t wait to hear all about it in their documentary.


We served the pasta with a simple salad of lettuce, tomatoes, and cucumber with a jamjar dressing made with Champagne vinegar, extra-virgin olive oil, dijon mustard, and salt and pepper. 


Thank you, the Webb family, for taking a One Year Road Trip, and coming to visit! We hope to see you again soon!


Super Quick One-Pot Pasta with Tomatoes, Basil, Garlic, and Greens
This pasta is amazing. You just throw all the ingredients in one pot, and let the flavors come together as they cook! The greens soak up the flavors of the garlic and tomato, and are actually my favorite part of this pasta. YUM!
  1. 500g package of spaghetti (or pasta of choice)
  2. 800g ripe tomatoes
  3. 2 cloves garlic
  4. pinch of red pepper flakes
  5. 2 tsp salt
  6. 1 Tbs fresh basil, sliced into ribbons
  7. 125ml extra virgin olive oil, plus more for drizzling at the end
  8. 5 cups water, low-sodium chicken stock, or vegetable stock
  9. 250g kale
  10. 250g chard
  1. Bring your water or stock to a boil in a pot that is large enough for the spaghetti to lay flat on the bottom. If it doesn't, then break your spaghetti in half first.
  2. When the stock or water comes to a boil. Crush the garlic using a garlic press, and add that to the spaghetti pot, along with the red pepper flakes, oil, and salt.
  3. Mix, then add the pasta, making sure it is all submerged in the water.
  4. Roughly chop the tomatoes, and put them in the pot with the spaghetti.
  5. Meanwhile, de-stem the kale and chard, and rip them into bite-sized pieces.
  6. Let the pasta simmer for about 6 minutes, stirring occasionally so the pasta doesn't stick.
  7. Add the kale and chard, and let it cook a bit more until the pasta is el dente, about 2 more minutes.
  8. Adjust seasoning with salt and pepper.
  9. Serve it with olive oil drizzled on top, and sprinkled with fresh basil.
Cook With Amber

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