One-pan pasta with asparagus and peas

Pasta and macaroni Italian cuisine

In adapting Martha Stewart’s brilliant One-Pan Pasta, I tried to stay true to the simple – and efficient – nature of the recipe. I took a few liberties, adding only seasonal ingredients that were (and often always are) in my refrigerator and pantry. I swapped peas and chopped asparagus for the tomatoes; I added some lemon juice and zest, and a little white wine to brighten things up – and for a nice excuse to open a bottle. <br />