One pot pastas have been an obsession of mine ever since I saw them pop up on the internet. I’m pretty sure the first one I ever came across was Martha’s, but I never actually got around to making it. Years went by and I finally, finally got around to giving one pot pasta a try and oh my gosh, I can honestly say I do not know why I went all those years without making it.
To be honest, I was a little skeptical of one-pot pastas. I didn’t really understand how everything could come together. I’ve always, always cooked pasta separately – even when I’m making a noodle soup, I’ll cook the noodles on the side and then add them into the broth. So it was with a bit of hesitation that I made this. I went with some super spring-time flavours because the past week has just been absolutely gorgeous. Of course today is incredibly gloomy again – spring isn’t here just yet.
While I’m waiting for those bright and fresh spring days, I’ll be filling up on one-pot meals. This came together quickly and I was really pleased with the silkiness of the sauce. Lots of pasta recipes actually call for a bit of pasta water to bind – the starch that is released when pasta is cooked is similar to the starch released when you make a risotto, so the theory behind one pot pasta is sound. The result: a silky, slightly sticky thick sauce flavoured with garlic, red pepper flakes, much like the classic aglio e olio. I didn’t use any cheese in this recipe and I found that I didn’t miss it at all. Don’t forget the squeeze of lemon at the end – it adds just the right amount of brightness and acid to go with the scallops.
I hope you guys give this recipe a try! And to encourage you even more, I’m hosting a giveaway of the braiser I used to make it! See below for details.
One-Pot Lemon Scallop Pea Spaghetti Recipe inspired by The Faux Martha
serves 3-4
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
- 1/4 cup olive oil
- 1 lb small scallops
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes
- 2 1/2 cups low-sodium chicken stock
- 1/2 pound spaghetti
- 1 lemon, zested and juiced (about 1/4 cup juice)
- 3/4 cup peas, defrosted
- 1/4 cup roughly chopped flat leaf parsley
- red pepper flakes, to serve
- salt and freshly ground pepper
Pat the scallops dry and season all sides generously with salt and pepper. Heat up a small amount of olive oil over medium high heat and cook the scallops until golden brown on both sides, 1-2 minutes per side. Remove from the pan and set aside.
Add the remaining olive oil to the pan and turn the heat to medium. Add the garlic and red pepper flakes, and cook, stirring, until the garlic is slightly golden, but not brown, about 1 minute. Add the chicken stock and uncooked pasta. Bring to a boil and then turn down to low. Cover and cook for 8 minutes.
Remove the cover and simmer to reduce the sauce, stirring occasionally, about 5 minutes. Remove from the heat and stir in the scallops, defrosted peas, lemon juice, lemon zest, and flat leaf parsley. Season with salt and freshly ground pepper to taste and enjoy hot!
Giveaway: I’ve paired up with Le Creuset to give away one gorgeous braiser in the winner’s color of choice! I am seriously in love with mine – it’s perfect for making one-pot pastas!
Enter: To enter, leave a comment below with your favorite pasta memory. I want to hear ALL the details! I’ll randomly choose a winner and notify them through email. Open to US residents only. (Sorry international friends!) Also, if you’re feeling so inclined, please vote for me on the Munchies. It won’t get you an extra entry, but it will be bonus karma! Contest ends March 4th at 12pm PST. Good luck!
Update: Congrats Ace! Get ready for the one pot pastas because a braiser is heading your way! Keep your eyes peel for an email from me!
When my oldest daughter was 6, she asked me what we were doing for Valentines Day, I told her that I was taking mommy to her favorite restaurant in Manhattan. She asked if she was going and I said no, its a date for me and mommy. Looking at me, tears building up in her eyes, she said “You say you love me but you only take mommy out for fancy Valentines Dinners” and stomped away. Needless to say I cancelled my reservation five minutes later!!! Valentines Day dinner that year was Lobster & Shrimp Fra Diavolo over Bucatini, which my daughter devoured. Eight years later, I’m still cooking Valentines Day seafood and pasta variations for my wife and daughters!!!!
My mom doesn’t really cook much, but she does make one super delicious thing: beef stroganoff. I try to have it every time I come home from college now, while I can :)
Pasta is an absolute favorite in my house, and macaroni and cheese tops the list. While we usually have thanksgiving with our kosher-observing relatives, this year they were out of town so of course we added it to the menu. We made the most decadent recipe, I’ll be craving it until the next turkey day dinner!
Making udon noodles with my children for shabu shabu … Put ingredients in plastic bag and knead with bare feet…. Had four children soooo… Ended up with LOTS of udon!!!…. For something so simple it taste so much better than store bought! Now this past New Year we did it with our grandchildren…sometimes life is just Sweet!!!:))). You have some awesome recipes…!! …with your own stories!!!
My mom used to make stuffed shells (in a Le Creuset baking dish!) with ricotta and topped with tomato sauce, mozzarella, and parm. I don’t think I’ve had it since childhood (and now I’m wondering why??), but nothing brings me back to that cozy, excited childhood feeling than the memory of hot, cheesy shells.
My favorite pasta memory is more about eating it than making it. I have always loved Italian food, but nothing compares to eating it in Italy. Last summer while in Rome, we took a day trip to Tuscany. We toured a few small towns and ended the day in the most amazing family owned vineyard. Giuliana, our tour guide, promised we would have the best lunch ever. Walking down into the cellar, we were welcomed with antipati, pici pasta, and more wine than one should consume. The pici pasta was perfectly al dente and it was covered in the most incredible tomato sauce. It was a simple pasta dish but one I will always remember.
The first time I had REAL carbonara. Soooo good!!
making angel hair pasta with my hubby , we made the yummiest sauce that night, I need to remember how to recreate it! :)
This is my first comment on your site. I love the simplicity of this dish and I will be cooking it soon. As for the Le Creuset braiser, I would love to have one. I purchased the 16 quart dutch oven for my husbands’ famous chili in 2001 and after that I was hooked. I have several sizes and they are my go to pans. I especially like the small oval dutch oven it is the perfect size for my Chicken Caccatorie and allows every thing to cook evenly and then the hold over when transferring to any place I am taking food is fab. Thanks for sharing.
Favorite pasta memory – my very first attempt at an alfredo sauce in which to drench my linguine ….I was about 19 years old and was cooking for a date. It came out perfect!