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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

One-Pot Whole Wheat Spring Pasta Recipe

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This recipe for One-Pot Whole Wheat Spring Pasta is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 large shallots, thinly sliced (about 1 cup)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
12 ounces short, whole-wheat pasta (such as penne rigate, fusilli, or rigatoni)
3 cups water
1 pound asparagus, sliced diagonally into 1-inch (2.5-cm) pieces
1 cup frozen peas
2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
2 ounces finely grated Parmesan cheese (about 1/2 cup) (see note)
2 tablespoons unsalted butter
1 tablespoon chopped fresh tarragon or basil leaves
Directions:
Directions:
Heat the oil over medium heat in a large, straight-sided sauté pan or large pot.

Add the shallots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until the shallots are starting to soften, 4-6 minutes.

Add the pasta, and water. Cover and bring to a boil. Boil 3-5 minutes. Add the asparagus and peas.

Reduce heat to a gentle simmer and cook, stirring here and there, until the pasta is just tender, 7-9 minutes.

Remove from the heat when there's still a little water left – you're looking for just enough to create a sauce. Stir in the lemon juice and zest, Parmesan cheese, butter, and tarragon, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Sometimes I like to add fresh cherry tomatoes (cut in half) to this right before serving too! Yum!

 

 

 

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