When I eat pasta at a restaurant, the sauce and the noodle are one, but I’m never able to achieve that at home. The one-pot pasta recipes that have been floating around like mad lately are not only quick and easy, but the sauce and the noodle become one. It’s the miracle of all pasta recipes. You can make it a thousand different ways. We’ve been making this pantry pasta dish on repeat. It takes no planning and most of the ingredients, if not all, are in your pantry. This recipe is my gateway drug into making dinner doable again.
- 3 1/2 c. broth
- 8 oz. whole wheat spaghetti
- small sweet onion, diced
- 2 cloves garlic, minced
- 2 cubes frozen basil, or 2 tsp. chopped fresh basil
- 1 heaping tsp. kosher salt
- a couple glugs of olive oil
- 1 1/2 c. frozen peas
- 1/4 c. parmesan, plus more for garnish
- 1/4 c. heavy cream
- zest of a small lemon
- Into a large sauté pan, add broth, spaghetti, onions, garlic, basil, salt, and olive oil. Turn heat to medium-high and bring to a boil submerging noodles as soon as softened.
- Once liquid comes to a boil, cover, drop heat to medium, and cook for 7 minutes, stirring once.
- Add peas, parmesan, cream, and lemon zest. Stir to combine. Cook for an additional 3 minutes, covered.
- Test doneness of pasta. If needed, cook for an additional 2-3 minutes. Adjust seasonings.
- Once done, remove from heat and offset the lid to allow heat to escape. Stir and let set for about 5 minutes. Sauce will thicken. Serve. Garnish with additional parmesan.
Recipe inspired by Oh My Veggies.