-
Prep time
15 minutes
-
Cook time
20 minutes
-
Serves
4-6
Author Notes
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.
—Jane Sweeney
Ingredients
-
12 ounces
linguine
-
1
onion, thinly sliced (1 1/2 - 2 cups)
-
4
cloves of garlic, thinly sliced
-
2 tablespoons
extra-virgin olive oil, plus more for serving
-
Coarse salt
-
Freshly ground black pepper
-
1/2
lemon, juiced and zested
-
4 cups
water
-
1/2 cup
white wine, such as Sauvignon Blanc
-
6 ounces
asparagus, cut into 1 1/2-inch pieces (about 1 1/2 cups)
-
1 cup
frozen peas
-
freshly grated Parmesan cheese, for serving
Directions
-
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.
See what other Food52ers are saying.