I did a happy little kitchen dance when I pulled this out of the oven and took a bite. Everyone did. Ok, maybe not actually physically, but in their minds they were bopping to that I-love-this-new-dish beat! And believe you me, that doesn't happen every night. There are plenty of duds that come out of my kitchen. But not this one. No siree, this one's a keeper. Of course it is. Not only is there asparagus, mushrooms, onions, peas and linguine covered in a light but creamy Parmesan cheese sauce, but the whole thing practically cooks itself. And in one pot too! Perfect for a cold and busy Monday night!
Part of the reason for my culinary inspired ballet, is the magic that happens in the oven with this dish. After a quick sauté of the mushrooms, onions and garlic, you toss everything else into the pot, including the dried linguine, and less than 30 minutes later, a fully sauced, tender pasta dish loaded with veggies emerges! And guys, it's so tasty. Simple and utterly satisfying!
And there's asparagus! How much do you love this strange little veggie?!! It's one of my favorites (despite its odd bathroom consequences--what is that about?) and it works so well, adding flavor, texture and color to this dish. Mmmnnn!!
Oh, and it's vegetarian too, so it works great if you're doing the Meatless Monday thing.
It's one of those dishes you'll turn to again and again, even when time is not a factor because it's just so darn good!
Make it tonight and get ready for spontaneous pirouettes and high kicks!!
One-Pot Linguine Primavera
Makes 4-5 servings
Prep Time: About 45 minutes ( half of this is hands-free)
- 2 tablespoons olive oil
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 2-3 shakes crushed red pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 ½ cups vegetable broth, store bought or this homemade version
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 8 ounces linguine
- 1 cup frozen peas, not thawed
- ½ cup chopped scallions
- ½ cup half-and-half
- ½ cup freshly grated Parmesan cheese
1. Preheat oven to 425º F, making sure rack is the center.
2. Heat the oil in a Dutch oven or oven safe pot over medium-high heat until very hot and shimmering. Add onion, garlic and mushrooms and sauté until tender and lightly browned, about 10 minutes. Add in crushed red pepper, salt and black pepper and stir well. Then add broth and asparagus. Break linguine in half and add to pot as well. Bring to a boil, then cover and place pot in the oven. Bake for 20-25 minutes until pasta is cooked through and veggies are tender but not mushy.
3. Stir in peas, scallions, half-and-half and Parmesan. Taste and add more salt and pepper if necessary. Serve immediately.
3. You can make this a day ahead and store covered and chilled. Reheat on top of the stove or in the microwave and add more broth if it seems dry.
Note: Recipe adapted from One Pan & Done by Molly Gilbert. I tinkered with some of the proportions and I'm sure you could swap in or out any veggies you like or don't. It's a very versatile dish and I can't wait to see how broccoli and maybe sugar snap peas work in here.