Friday, January 16, 2015

Italian Wonderpot

Tonight I made the "Italian Wonderpot," a recipe I found on Pinterest.  It was quick, easy and delicious! Both, my husband and my mother, cleaned their bowls. Both agreed it is a recipe worth repeating and would be a definite meatless meal this Lenten season. However, there was on slight issue...the spiciness. 

Italian Wonderpot

My husband is not particularly found of overly spicy foods. This recipe calls for red pepper flakes, which I have learned I need to use less of if I want him to enjoy the meal. So, when I read the recipe called for FOUR teaspoons (yes FOUR!) of red pepper flakes I decided to only use 2 teaspoons. It was a good thing I did, because even at that the dish had heat. So much heat that my husband began to complain and had to sooth is burning lips with an after dinner popsicle (poor guy).

While we were cleaning up the kitchen, I decided to check the recipe again and know what I discovered?  

Two versions of the recipe!

Typically I go to the site from which the Pinterest post originate, but not tonight, oh no, I cooked from the Pinterest post and there it said to use 4 tsp red pepper flakes! 

Now, read on to the second version of the recipe; the recipe from the site, Budget Bytes, and you will see that the recipe actually calls for ¼ tsp red pepper flakes, big difference!!

The amount of garlic is different also, the recipe I followed, said to use 2 cloves, the original recipe says to use 4 cloves. 

I will correct both the red pepper flakes and the garlic the next time I make the Italian Wonderpot

Since the dish was considered a repeat even with the extra heat; I am thinking my family will really enjoy it next time I make it.

This is the recipe I followed is on the Pinterest page: (which I copied and pasted here for you)


1 3/41 (28 oz.) can diced tomatoes
12 tbsp dried basil $0.07, dried
12 tbsp dried oregano $0.07, dried
3/48 oz. frozen chopped spinach, frozen
4Cloves garlic $0.32
1Onion $0.43, medium

Canned Goods

1/24 cups vegetable broth

Pasta & Grains

1 1/312 oz. fettuccine

Baking & Spices

14 tsp red pepper flakes $0.02
1/8Pepper, freshly cracked

Oils & Vinegars

1/32 tbsp olive oil


3/42 oz. feta cheese


This recipe from  Budget Bytes: (which I copied and pasted here for you)

Italian Wonderpot
Prep time
Cook time
Total time
Total Cost: $6.52
Cost Per Serving: $1.09
Serves: 6
  • 4 cups vegetable broth $0.52
  • 2 Tbsp olive oil $0.32
  • 12 oz. fettuccine $1.33
  • 8 oz. frozen chopped spinach $0.79
  • 1 (28 oz.) can diced tomatoes $1.73
  • 1 medium onion $0.43
  • 4 cloves garlic $0.32
  • ½ Tbsp dried basil $0.07
  • ½ Tbsp dried oregano $0.07
  • ¼ tsp red pepper flakes $0.02
  • freshly cracked pepper to taste $0.05
  • 2 oz. feta cheese $0.87
  1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
  2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
  4. After the pasta is cooked, crumble the feta cheese over top and serve.

1 comment:

  1. We LOVE spicy... Glad you caught the mistake!! Have a great weekend, Rose. blessings ~ tanna


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