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 I was young, my mom had made spaghetti and I was walking with my plate to the table and wasn’t paying attention. The entire contents of my plate fell on the floor. It was a huge mess!
Ricotta and spinach filled ravioli in brown butter sauce at Bartolotta’s in Wauwatosa, WI – seriously blissful!
Weekends, when my parents would go out, I knew I could count on the babysitter to whip up some velveeta. The more refined palate that belongs to my late 20-year old self might scoff at such an indulgence, but nothing beats the memory of the craggy home that the shells created for the most delectable of incandescent cheese sauces.
My favorite pasta memory is Sunday dinner at my parents’ house. My mom would make a huge pot of sauce with meatballs, braciole, and polpat, served with lots of pasta, garlic bread, and salad. We had our best conversations at that table. I miss my mom and dad!
My favorite pasta memory is probably the first time my mom made pasta bolognese. The memory of her slow cooking the sauce all day is one of my favorite food memories growing up. It has made pasta my favorite comfort foods now as an adult.
I would have to say Taiwanese Beef Noodle Soup that my mom used to make. She managed to mix the complex favors into a steamy bowl of comfort.
My pasta memories are truly that “memories”. I haven’t eaten pasta for so many years, being gluten-intolerant.
Rice, corn, quinoa pasta just don’t taste right. Once in a while I find a buckwheat pasta that is 100%-great for Asian-style noodle dishes. I do miss my pan lasagna, I perfected it in high school. Can’t wait to try Ivan Ramen next Saturday when I’m near the Gotham Market-so that’s a future memory. He does allow a rice noodle substitution. I also remember Dim Sum as a child in NYC Chinatown-so much fun. My dad’s army buddy’s wife taught me how to use chopsticks. Would love to win the braising pot. Thanks for your great column Stephanie, I make the Chinese Meat Sauce often now, we call it Pork Crack in our house.
Pasta was better than dessert growing up in Queens, NY in the 1950’s. My first memory, which, when shared, with friends, produces a collective “ugghhhh” was thin spaghetti with Heinz Ketchup and butter. I still make little secret batches on occasion.
But the pasta “piece de resistance” was Burnt Garlic , Olive Oil, Lemon, and Shrimp. Made up by my mother, she coated the al dente Muellers spaghetti in an an old perfectly seasoned cast iron frying pan. Perfect.
This looks so good, really great combination of ingredients! After reading the article – or rather looking at those amazing pictures I ‘m definitely gonna cook it soon. I used to cook pasta separately as well, so it’s about the time to change the habit.
I remember the first time I cooked pasta in a college dorm. It turned out… okay but I was so proud that I was finally starting to cook for myself!