One-Pot Wonders

One-Pan Pasta, Spring Edition

May  6, 2019
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Photo by Holly
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

This is a variation on Martha Stewart's One-Pan Pasta, tailored for spring vegetables rather than cherry tomatoes. The portions are reduced to serve 2 rather than 4. This recipe substitutes fresh asparagus, peas, and leeks for the tomatoes and onions from the original, and replaces some of the acid with white wine. Stirring in cheese at the end adds a creamy texture and flavor. Lemon zest and/or shaved cured egg yolks add additional spring color and flavor. —Holly

What You'll Need
  • 8 ounces fettuccine
  • 4 ounces leeks, white and pale green parts only, thinly sliced into half-moons
  • 4 ounces asparagus, cut into 1-inch pieces
  • 4 ounces fresh or frozen peas
  • 2 cloves of garlic, thinly sliced
  • 2 sprigs basil, plus torn leaves for garnish
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • coarse salt
  • freshly ground black pepper
  • 2 1/2 cups water
  • 1/2 cup dry white wine
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • freshly grated cured egg yolk, for serving (optional)
  • lemon zest, for serving (optional)
  • fresh chive blossoms, for serving (optional)
  1. Combine pasta, leeks, asparagus, peas, garlic, basil, oil, salt and pepper to taste, water, and white wine in a large straight-sided skillet (the pasta should lay flat).
  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water had nearly evaporated, about 9 minutes. Add more water or white wine as needed if pasta is not cooked enough to your liking.
  3. When pasta is cooked, remove from heat, and stir in Parmesan cheese until just melted.
  4. Season to taste with salt and pepper, and garnish with basil, olive oil, chive blossoms, cured egg yolk, lemon zest, and/or additional cheese as desired. Divide among 2 bowls or serve straight from the pan.

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