Summer

12 One-Pot Pastas To Make With What's In The Fridge

by: Lyna Vuong

June 2, 2017

Pasta purists may eye roll at the concept of one-pot pasta, but there are virtues to this straightforward method. See: Dinner in under ten minutes.

Consider these recipes a flexible template for using up seasonal ingredients you have on hand or leftovers you have in the fridge. In your pot you can wilt your favorite leafy greens, toss in a Parmesan rind while the water's boiling, add olives or a fistful of fresh herbs, finish with lemon zest—whatever triggers your imagination. And, soon enough, dinner is served—which means more time for summer plans.

Victoria Granof’s Pasta con Ceci

Martha Stewart's One-Pan Pasta

One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook's Fettuccine Alfredo)

Cacio e Pepe with Egg

Kathy Brennan & Caroline Campion's Skillet Lasagna

Pasta with Spring Vegetables, Bathed in Cream

Pasta with Tomatoes, Garlic, Basil & Brie

One-Pot Pastalaya

Mexican Chicken Noodle Soup

One-Pan Bucatini with Leeks and Lemon

Waste Not Pasta

What one-pot pasta variations get you excited? Tell us in the comments.

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abeer
Nomnomnom

I'm a food studies grad student, cook, and interior designer. (I love a colorful palate/palette!)

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2 Comments

abeer February 5, 2018

thanks for this recipes.I really benefited a lot.😍😍😍😍😍😍

Nomnomnom June 3, 2017

I highly recommend the absorption pasta from Chocolate & Zucchini, by Clotilde Dusoulier. I bought her book for that recipe alone—it was so intriguing—and I've been happy ever since. It's fast and easy but delicious. It uses few ingredients—pasta, zucchini, a little onion and garlic, olive oil, cocoa nibs— so the quality of the ingredients and careful cooking make all of the difference. It's so easy but can feel elevated at the same time. Win, win.