One-Pot Wonders

One-Pan Pasta with Asparagus and Peas

by:
July 26, 2024
5
4 Ratings
One-Pan Pasta with Asparagus and Peas
Photo by Jane Sweeney
  • 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, added some lemon juice and zest, and included a little white wine to brighten things up – and to have a nice excuse to open a bottle.
—Jane Sweeney

What You'll Need
Ingredients
  • 12 ounces linguine
  • 1 small onion, thinly sliced (about 1 1/2 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
  1. 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.
  2. 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).
  3. Once pasta is cooked, add the peas and turn off the heat. Stir until thoroughly combined and peas are warmed through.
  4. 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.
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4 Reviews

Ro R.
Ro R. July 12, 2024
Whoa. When I finished putting the first ingredient round into not-boiling water, I thought - no way. It turned out well though, and the recipe was really thoughtfully written regarding the timing of the vegetable adds to keep those at their best. Next time, I would add only half an onion (though i did use a pretty big onion). Easily feeds 4 and is very stress free, if you follow directions and stir regularly. This one is a keeper, thanks.
 
Jane S.
Jane S. July 17, 2024
This makes me so happy; thanks for taking the time to write a review. It's also a helpful note on the onion!
 
MammaMia
MammaMia August 17, 2023
So yummy! A little salty - maybe it was because we used kosher salt/sea salt. Will try less next time. But otherwise delish dish!!
Would love to add a few grilled shrimp right on top.
 
Jane S.
Jane S. October 4, 2023
Grilled shrimp would be delicious! And always a good call out on the salt. You may want start with a little because it will get saltier as the liquid reduces.