One-Pot Lemony Brown Butter Pasta Primavera

One pot wonders are just that. Convenient fast and delicious recipes with only a pot to wash. Add pasta to the mix and you’ve got dinner in 20. I’ve given the classic pasta primavera a flavor bump at every step— and yep, all in one pot. The flavor starts with an umami-packed brown butter, miso, lemon, garlic and red pepper flake mix and builds from there. My veg keeps it very primavera— with beautiful green veg like asparagus, peas and zucchini— but the magic of this dish is its versatility. Add pancetta, add sausage, add even a poached egg on top!

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Serves 8

INGREDIENTS

5 tbsp unsalted butter
Zest of 1 lemon
2 garlic cloves, minced
1 tsp white miso
1 tsp of red pepper flake
1 tsp kosher salt
½ tsp black pepper
4 cups vegetable stock
1 bunch asparagus
½ cup fresh or frozen peas
1 medium zucchini, large diced
2 cups baby kale or spinach, packed
12 oz dry short pasta, such as gemelli
½ cup pecorino, plus more for serving
¼ cup flat leaf parsley, roughly chopped, plus more for garnish
Flaky sea salt, for finishing

METHOD

In a Dutch oven over medium high heat, add butter, lemon zest garlic, miso, red pepper flake, salt and pepper and melt butter, stirring frequently to incorporate miso (use a whisk if necessary)— until golden brown and nutty— approximately 2 minutes. Raise heat to high and add pasta and stock. Bring to a boil, then lower heat to medium and cover. Cook for 12 minutes, stirring occasionally, then add in asparagus, peas and zucchini. Cook— uncovered— for another 2-3 minutes until pasta is al dente and most of the stock is absorbed.

Remove from heat and stir in kale or spinach, parsley and pecorino. Finish with a glug of good olive oil, flaky sea salt and garnish with more parsley and serve immediately.