I don’t make pasta very often, but when I’m short on time, it’s an easy option. I decided to make a loose interpretation of Martha Stewart’s one-pan pasta, in which she boils pasta, onion, garlic, and cherry tomatoes in a small amount of water, and the residual starchy water forms a light sauce. I wanted to use Alfredo sauce, so I drained the pot after cooking. The recipe can easily be halved.
The dish averages about three dollars per serving, and can easily be customized with different mix-ins. You could use broccoli and roasted peppers in place of the asparagus and tomatoes. If you don’t like beans, add grilled chicken. Not an Alfredo fan? You can use 1/2 cup of basil pesto with a little cooking water to thin it out. Pasta shapes such as fettuccini, penne, or bowties would be fine.
ONE-POT PASTA IN LEMON ALFREDO SAUCE
One-Pot Pasta in
Lemon Alfredo Sauce
Ingredients:
1 bunch fresh asparagus, rinsed
1 pouch (3 ounces) sun-dried tomatoes
1 box (16 ounces) thin spaghetti
1 can (15.5 ounces) cannellini beans, undrained
1 jar (16 ounces) roasted garlic Alfredo sauce
Zest and juice of 1 lemon
1/2 cup shredded Parmesan, plus extra for serving
4 large basil leaves, chiffonade
1 pinch crushed red pepper flakes (optional)
Instructions:
Snap the tough ends off of the asparagus and discard. Break the tender asparagus stalks into bite sized pieces. Fill a large pot about halfway full with water. Add the asparagus and tomatoes. Turn the heat to medium high and bring to a boil. Once boiling, add the pasta and beans. Cook for 7-9 minutes or until the pasta is al dente. Drain the pasta mixture well, then add back to the pan. Turn the heat to medium low and stir in the Alfredo sauce and zest. Add 1/4 cup of water to the sauce jar, along with the lemon juice. Swish the jar around and pour into the pot. Cook until heated through. Stir in the Parmesan, basil, and red pepper. Serve with additional cheese, if desired.
Yield: 8 servings.
