New This Month


Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.

Source: Everyday Food, July/August 2012
Total Time Prep Servings



Cook's Notes

Temp Tip
This dish is great served warm, room temperature, or even chilled, so it's perfect for a potluck or picnic.

Since the eggs are cooked in the same water as the rest of the dish, you should clean them as you would fruits and vegetables.

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How would you rate this recipe?
  • MS11193147
    24 AUG, 2014
    My husband loved this dish. I was not as impressed. After reading the reviews, I thought I'd add more flavor to the tuna by mixing in lemon juice. I decided not to use the oil from the tuna after tasting it, but rather my own EVOO. Also, I didn't add the pasta water which, as one reviewer noted, made the dish soggy. With these changes, it tasted pretty good. However, I found the potatoes disintegrated and should have either been cooked separately or cut into large cubes.
  • Glennis
    19 AUG, 2014
    Martha has many great recipes - this is not one of them. Half the recipe was more than enough for 4 people, but it was tasteless and stodgy. Wouldn't make again.
  • Carol Luber
    18 AUG, 2014
    I absolutely love this recipe. No changes were made. Restaurant quality.
  • kimberly9
    10 SEP, 2012
    Easy and delicious. I served it warm. Will definitely make again.

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