In adapting Martha Stewart’s brilliant One-Pan Pasta, I tried to stay true to the simple – and efficient – nature of the recipe. I took a few liberties, adding only seasonal ingredients that were (and often always are) in my refrigerator and pantry. I swapped peas and chopped asparagus for the tomatoes; I added some lemon juice and zest, and a little white wine to brighten things up – and for a nice excuse to open a bottle.
onion, thinly sliced (1 1/2 - 2 cups)
cloves of garlic, thinly sliced
extra-virgin olive oil, plus more for serving
In a straight-sided skillet big enough to hold the linguine flat, combine: pasta, onion, garlic, lemon zest and juice, olive oil, 3 teaspoons salt, 1/4 teaspoon pepper, water, and wine.
Bring to a boil over high heat, stirring frequently with tongs (turn the heat down a little if it looks like it's going to overboil). About 4 minutes into the boiling, add the chopped asparagus. Boil everything about 5 minutes more until pasta is al dente and most of the liquid has evaporated. A little liquid left in the pan is okay (and will eventually absorb into the sauce).
Once pasta is cooked, add the peas and turn off the heat. Stir until thoroughly combined and peas are warmed through.
Have a little taste. Add some salt and pepper to your liking. Serve with olive oil, a big pinch of freshly grated Parmesan and squeeze of lemon.