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!
At a big birthday dinner at an Italian restaurant one year in college, my friend and I decided to re-enact Lady and the Tramp with our spaghetti. It took 20 minutes, half the pasta on the plate, and a spilled meatball in someone’s lap to do it without breaking, but we eventually got our photo op.
Making my own pasta! Absolutely a pain in the ass but the sense of accomplishment was worth it.
This recipe is AMAZINGLY easy and delist. I did not have any scallops but added a handful
Of shlmp and a left over cut up chicken breast. I almost did not get any my husband nearly ate the whole pot of food.
My favorite pasta memory is whenever my husband makes homemade noodles. A little garlic, basil, olive oil, and tomatoes and I’m in heaven!
This looks so delicious! I am ready for spring and springtime flavors.
I have so many incredible memories involving pasta since its definitely my go to comfort food. Some of my favorites though must come from when I was growing up and my Dad had just bought his first house. I was in middle school and just really getting into cooking and he would indulge me in all sort of pasta sauce cooking experiments, some of them really delicious and some of them less so. But it was a great way for a young cook to try different flavors together and learn what works and what doesn’t.
My best pasta memory was when I was in college and had carbonara for the first time. It was also the first time I had real parmesan cheese for the first time (instead of the sad Kraft variety in the plastic bottle). It was a revelation! The beginning of my culinary education. What joy.
I remember the year that pasta shifted from a regular staple to one for special occasions. I distinctly remember my jeans being involved in this transition as they threw down the carbohydrate gauntlet and made me choose between them. Since that time, my memories with pasta have grown into truly special events. No longer is pasta a thoughtless add on, but something to photograph, Instagram and send to all of my friends. OMG look at this ravioli! The ravioli memory stands out the brightest and not because it was delicious, but because of the love in preparation.
It started with the decision that we wanted a bigger ravioli. One that could really hold a good portion of Oregon Dungeness Crab without being overwhelmed by the pasta. We purchased a 3/4 inch board of cherry and spent a day measuring, drilling, sanding and curing the perfect ravioli maker. This was an incredible experience as we had deep discussions about the proportions and ratio of filling to pasta and how many would fit on the plate. The next day, we ventured out to buy fresh crab and other local ingredients, popped open a bottle of wine and tackled the pasta maker I inherited from my mom. The kitchen was covered with flour and bits of ingredients and an absolute war zone of tools and corks.
And, it was the perfect ratio and a meal that filled our hearts and souls.
Thank you for the opportunity to share this with you and others.
As much as I enjoy eating really good pasta (for store bought, only DiCecco will do!), I LOVE making my own. Easy, fun and an endless creative release!
I was teaching my friend to make raviolis and, as much as l loved my butternut squash filling, I felt that it cried out for something to ‘set it apart’ . . and I figured it was roasted figs. And it WAS!!! Yummmmmmmm . . . try adding roasted figs to your filling (in fact, I’m thinking of making a roasted fig and ricottaravioli (without the squash) – doesn’t that sound good??
Namaste and happy blogging/cooking!
Suzan
Not long after I married, I was trying hard to be a happy homemaker. I decided to make my own pasta. I didn’t have anything to make it with and so I formed all the noodles by hand. They were thick as worms and dense as clay. I was proud though and to us they tasted amazing. We had invited a chef friend for dinner and he withheld comment. However, the next time he came for dinner he brought a pasta maker. I never used it, in my mind those thick, dense noodles were the height of culinary excellence.
favorite pasta moment: being a “latch key” kid, coming home from school to make dinner for me and my little sister… thinking I was Chef Great when practically every day I would boil some pasta, mix it with a spoonful of butter and a squirt of ketchup, and serve. Actually more delicious than it sounds! ;)