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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
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
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Ingredients
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16 ounces
linguine
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16 ounces
broccoli florets
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3
red spring onions, thinly sliced
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4
cloves garlic, thinly sliced
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1/2 teaspoon
red pepper flakes
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2 sprigs
basil, plus torn leaves for garnish
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1 tablespoon
salted butter
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2 tablespoons
extra-virgin olive oil, plus more for serving
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coarse salt and freshly ground pepper
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1
lemon
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4 cups
water
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1 1/2 cups
1% milk
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1/2 cup
white wine
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shredded Parmesan (optional)
Directions
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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.
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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.
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