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