Here’s a quick one today, guys.
Last night at 5:15pm I still didn’t have a dinner plan in place. The kids were looking at me a little skeptically since I almost always know what I’m making for supper before I serve breakfast, but in my defense, I’d had a day. You know the kind: the one where you wrestle through the soul-sucking sludge of life, and feeding your family becomes the least of your worries.
I’d failed to pull something from the freezer, and a trip to the store wasn’t an option, and despite the sad faces standing before me, I knew we were in for a meatless Monday. And that’s when the light bulb went off: a decadent meal of carbs and veggies would surely make up for the lack of protein on the plate. In other words, life-changing one-pot pasta to the rescue.
This version was made with three different kinds of peas I had tucked in the fridge: sugar snap, snow, and frozen. Perfect for spring, don’t you think? A splash of lemon juice, healthy dose of garlic, and fiery red pepper flakes added a needed boost of flavour to the pot of pasta, and when finished with a generous drizzle of cream and a sprinkling of Parmesan, the meal was complete. In less than 20 minutes, I might add. Served with warm bread slathered with pesto-butter (more carbs and greens) no one complained when the food hit the plate. Dinner dilemma solved.
Three-Pea One-Pot Pasta
Adapted from Martha Stewart
- 1 - 12-14oz. package of spaghetti or linguine
- 8 oz. sugar snap peas, trimmed
- 8 oz. snow peas, trimmed and thinly sliced
- 3 cloves garlic, minced
- ¼ - ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5-6 cups chicken stock or water
- 2 tablespoons olive oil
- ¾ cups frozen peas
- ½ cup heavy cream
- Zest of 1 lemon
- 2-3 tablespoons lemon juice (about half of 1 large lemon)
- 3 tablespoons grated Parmesan cheese
Place the pasta in a heavy-bottomed pot, along with the sugar snap peas, snow peas, garlic, red pepper flakes, salt, and pepper. Cover with the stock and drizzle the olive oil over the top
Bring the pot to a boil over high heat. Reduce to medium high but still boiling, and cook, stirring and turning the pasta frequently with tongs to break it up and prevent it from sticking to the bottom of the saucepan. Cook until the pasta is al dente and the stock is mostly evaporated, about 7-8 minutes. Add the frozen peas and cook for 1 minute more, tossing constantly.
Remove the pan from the stove and add the heavy cream, lemon zest, lemon juice and Parmesan cheese, stirring to combine. Taste and adjust seasonings, if needed. Serve warm with extra Parmesan cheese.
Note: The first time I made this dish my package of pasta weighed 14oz. The second time it weighed 12oz. I've adjusted the amount of stock needed as it depends on how much pasta you have. If you use less, and find the liquid is absorbed before the pasta is cooked, just add more. Also, feel free to replace some of the liquid with white wine if desired. I highly recommend it.