One-Pot Cheesy White Rigatoni with Peas for Two

  5.0 – 1 reviews  • High Fiber
There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 1 small leek, white and light green parts, thinly sliced into half-moons
  3. 1 stalk celery, finely chopped, plus leaves, for garnish
  4. Kosher salt and freshly ground black pepper
  5. 1 clove garlic, minced
  6. 6 ounces mezze rigatoni
  7. 1/2 cup dry white wine
  8. 1 teaspoon lemon zest plus juice of 1/2 lemon
  9. 1 cup frozen peas
  10. 1/2 cup low-moisture shredded mozzarella (2 ounces)
  11. 1/2 cup grated Parmesan (1 1/2 ounces)
  12. 1/3 cup heavy cream
  13. 1 tablespoon capers
  14. 1 tablespoon chopped fresh rosemary
  15. 1 teaspoon fresh thyme leaves, chopped

Instructions

  1. Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
  2. Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.  

Nutrition Facts

Serving Size 1 of 2 servings
Calories 812
Total Fat 35 g
Saturated Fat 18 g
Carbohydrates 84 g
Dietary Fiber 7 g
Sugar 9 g
Protein 30 g
Cholesterol 91 mg
Sodium 864 mg

Reviews

Luke Gray
I’ve made this a few times, and subbed in cooked asparagus for peas when I feel like it. Pretty easy but a nice change with the leeks. I did feel like I needed more water than what it called for to cook my pasta

 

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