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One-Pan Pasta

Recipe photo courtesy of Marcus Nilsson

Martha made this recipe from Martha Stewart Living magazine, on Cooking School episode 304.

Source: Martha Stewart Living, June 2013
Total Time Prep Servings

Ingredients

Directions

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7155
  • motordc
    22 MAR, 2019
    The red pepper was fine when used fresh but if you have leftovers depending on how long they are kept the pepper tends to permeate and dominate the flavor. I recommend avoid using red pepper in this otherwise excellent recipe. Plum tomatoes are an excellent substitute and it also works with canned tomatoes, adjust for liquid. Zucchini is an excellent addition and cooks nicely in the nine minutes. I have used Bok Choi, spinach and broccoli as additions. I have also used dried basil and oregano. This recipe is so versatile, quick and easy, it can be a main course or a side dish. I usually use linguini but I guess any pasta may be suitable with minor adjustment to cooking time.
    Reply
  • mbttk1
    24 FEB, 2019
    I thought the red pepper made it too spicy and other than that is was pretty bland. I will try it again with chicken stock instead of water.
    Reply
  • ishian7
    28 JAN, 2019
    I love this recipe! I substitute chicken broth for water and add diced zucchini and it’s my go to for a fast easy dinner or lunch.
    Reply
  • blackcjcb
    26 JAN, 2019
    Flat. This recipe needs something "more" to give it flavor, it's pretty bland as written. Maybe I'll add some anchovy paste next time.
    Reply
    • ishian7
      28 JAN, 2019
      I use chicken broth or stock and it comes out flavorful and delicious every time
  • sherryabbott152
    26 JAN, 2019
    I have made this several times now. As there are I have made this several times now but half the ingredients. It still makes plenty for this over 65 household of two. My husband claims to dislike spaghetti but devours this. Today I baked premade pork meatballs to serve alongside. It’s easy to Amp up the vegetables by adding spinach. Quick way to get a meal on the table with a minimal mess.
    Reply
  • ChefTBaks
    19 DEC, 2018
    Has become a quick go to meal. I'm always surprised at how easy it is to make and how tasty it is.
    Reply
  • rybelle80
    3 NOV, 2018
    Delicious and quick. I use vegetable broth in place of the water and cut out the red pepper flakes.
    Reply
  • FAW26340335
    29 SEP, 2018
    This is a great, quick dinner. I've made it before but tonight used chicken stock as another reviewer suggested--a good tip. I think the key to success is to use a boil robust enough to cook down the liquid without turning the pasta to mush. Turning the pasta regularly is important. I crisp up a few slices of prosciutto in the pan, then remove them before adding the other ingredients. When serving, I crumble the crispy prosciutto over the pasta along with the parmesan and the basil.
    Reply
  • kattheclosetstar
    13 SEP, 2018
    This is one of the worst recipes I have ever tried. I was leery of making anything with uncooked pasta and I was right. It's a starchy, nauseating mess and a waste of good food.
    Reply
  • elizabethadamsc
    21 AUG, 2018
    I love this recipe! I use chicken stock in place of the water and more tomatoes. Tonight I’ve added fresh ginger!
    Reply
    • ALR7287634DW
      6 SEP, 2018
      Just made this today using spiralized zucchini and sweet potato instead of pasta. It turned out fantastic! The only tricky part was how much water to use; I knew it would need less but I wasn't sure how much less. I ended up using between 3/4 and 1 cup water but depending on the amount of spiralized vegetable you are using, you could need more or less. Just keep an eye on it. But the taste is so good!

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