Adapted from Martha Stewart's One-Pan Pasta recipe. I've been making Martha's recipe for years and love it. For this version, I decided to do a light spring flavor substituting broccoli for tomatoes, using spring onions, and creating a white wine lemon sauce. It turned out great, and one of my children said it made them like broccoli! —Leigh
red spring onions, thinly sliced
cloves garlic, thinly sliced
red pepper flakes
basil, plus torn leaves for garnish
extra-virgin olive oil, plus more for serving
coarse salt and freshly ground pepper
1 1/2 cups
shredded Parmesan (optional)
In This Recipe
Put pasta, broccoli, onions, garlic, red-pepper flakes, basil, butter, oil, 2 teaspoons salt, 1/4 teaspoon pepper, water, milk, and white wine in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Remove basil sprigs, and squeeze entire lemon over the mixture. Toss, and season to taste with salt and pepper. Serve with fresh basil leaves, oil, and Parmesan if desired.