Healthy one pot Asian pasta

Get a complete, good-for-you dinner on the table in 10 minutes with this one pot Asian pasta. Weeknight dinnertime just got easier -- and healthier!

Have you tried my one pot tomato basil pasta? Somehow I bet you have, as it's the most popular recipe on this site. Seriously popular: 126,000-people's-eyeballs-looking-at-it popular. (Squeeeeeeee!)

That means I don't have to be a rocket scientist to understand that you love you some quick-and-easy weeknight meals. With pasta.

Well, guess what? ME, TOO!

Which is why I've come up with another one-pot pasta for you. As with the one pot tomato basil pasta, it's ridiculously easy and comes together in one pot in 10 minutes. Yes! Ten minutes to dinner, plus leftovers for lunch.

And this one pot Asian pasta is healthy, too, loaded with good-for-you veg like peppers, carrots, mushrooms and bok choy. Plus, the pasta is whole wheat (feel free to opt for a gluten-free pasta if that's your jam). With or without chicken, it's a healthy, complete dinner that I know your entire family will love.

And it's ready in 10 freakin' minutes, people!!

No lie. If you haven't yet tried one of these one-pot wonder pastas, you're going to go cray cray over this. You simply throw all the ingredients into one large pot, bring it to a boil, stir like a maniac and then -- WHAM! -- dinner is complete.

What could be easier?

I've used my favorite go-to condiment -- fish sauce -- plus soy and ginger in this one-pot pasta to give it a nice Asian-inspired flavor that's not too sweet and not too spicy. It's definitely kid-friendly, so if you like more heat, feel free to increase the amount of red pepper flakes or top it with a healthy squirt of Sriracha before serving.

As you can see from the photos, I like to use my enameled cast iron Dutch oven for these pasta recipes but any pot large enough to accommodate the ingredients will work. And if you've got a pasta server on hand, it's the best tool to use for all that muscle-building stirring and tossing.

Truth time: Have you tried my one pot tomato basil pasta? And are you now psyched to try this healthy one pot Asian pasta? Leave a comment: The Ninj wants to know (I really do!).

If you like this recipe, be sure to check out all my healthy, easy weeknight dinner recipes!

Healthy One Pot Asian Pasta

Ingredients:
3 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
2 teaspoons finely chopped fresh ginger
1/2 teaspoon red pepper flakes
1 small onion, halved and thinly sliced
1 bell pepper, seeded and chopped
1 cup sliced mushrooms
3/4 cup shredded carrots
8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
1 13.25-ounce box whole wheat spaghetti
2 cups water
2 cups low-sodium chicken broth
1 tablespoon sesame oil
2 cups thinly sliced bok choy (leaves and stems)

Directions:
In a large pot or Dutch oven, whisk together the first five ingredients, then add all the remaining ingredients EXCEPT the bok choy. Bring to a boil over high heat, then reduce the heat to medium. Cook the mixture, tossing continually with tongs or a pasta server, for about 8 minutes or until the pasta is cooked. Remove from the heat and stir in the bok choy.

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