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Prep time
15 minutes
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Cook time
20 minutes
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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
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Ingredients
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12 ounces
linguine
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1
small onion, thinly sliced (about 1 1/2 cups)
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4
cloves of garlic, thinly sliced
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2 tablespoons
extra-virgin olive oil, plus more for serving
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Coarse salt
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Freshly ground black pepper
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1/2
lemon, juiced and zested
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4 cups
water
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1/2 cup
white wine, such as Sauvignon Blanc
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6 ounces
asparagus, cut into 1 1/2-inch pieces (about 1 1/2 cups)
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1 cup
frozen peas
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freshly grated Parmesan cheese, for serving
Directions
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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.
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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).
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Once pasta is cooked, add the peas and turn off the heat. Stir until thoroughly combined and peas are warmed through.
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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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