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+ servings
One-Pot Pasta Primavera
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

An incredibly simple and delicious recipe for one-pot pasta primavera, made with asparagus, ramps, and chives.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper, adapted from Martha Stewart and Lottie + Doof
  • 12 ounces linguine (select a variety that cooks for 9 - 11 minutes)
  • 12 ounces asparagus (thin to medium spears), rinsed well with woody ends snapped off
  • 1 yellow onion , trimmed and thinly sliced
  • 4 ramps , trimmed and thinly sliced
  • 4 cloves garlic , smashed and thinly sliced
  • 4 1/2 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 - 2 teaspoons sea salt
  • black pepper to taste
  • 1/2 cup grated Parmesan
  • 2 tablespoons minced chives and flowers
  • zest of 1 lemon , plus lemon juice as needed
  1. This recipe is best made with a deep, wide, straight-sided skillet that accommodates the full length of linguine, but it's just fine if it doesn't.
  2. In your biggest deep, wide, straight-sided skillet, combine the linguine, asparagus, onion, ramps, garlic, water, and sea salt, over high heat and bring water to a rapid boil. (If your linguine doesn't fit, just wait until it's softened a bit and gently push it down.) Cook, turning ingredients frequently, for 9 - 11 minutes, or until pasta is al dente. (There will be a surprising amount of liquid up until the very end – stay strong.)
  3. Toss cooked pasta with lemon zest and a squeeze or two of lemon, plus lots of Parmesan. Adjust salt as needed. Finish with chives, chive flowers, and plenty of pepper.
Recipe Notes

A few notes: you'll want to use tongs to turn and flip the ingredients often as they cook. The water will seem like a little too much right up until the end of cook time, but then, like magic, it's just right.

Select a linguine (or other kind of long pasta) that cooks in 9 - 11 minutes; anything shorter may overcook.