First, let me address the elephant in the room. Yes, I do have a thing for skillet pastas. In fact, this is the second week in a row that I’m featuring one in this space.
And no, I’m not mad about it. Some may call these and other one-pan meals "lazy” or believe they don’t qualify as "real cooking” for whatever reason. I contend that they are merely efficient - this recipe column is called Dinner in Minutes, after all - and that the amount of cookware you use to prepare a meal has no relation to your skills in the kitchen.
I could argue that the ability to streamline is in fact a positive indicator of one’s culinary acumen, but I digress. Back to skillet pastas: They are extremely flexible and convenient, meaning you can add whatever ingredients you wish - including proteins, vegetables, cheeses and seasonings - to create a recipe of your own. Chicken, spinach, goat cheese and raisins? Been there, done that.
Nourish columnist Ellie Krieger has a version with salmon, peas, dill and feta with a splash of lemon juice for brightness. In the fall, I could see one with butternut squash, hot Italian sausage, parmesan and an extra pinch of crushed red pepper flakes for good measure being comforting and delicious. (I’ll have to remember this idea in a couple of months.
) This version features corn, tomatoes, feta cheese and olives for a celebration of summer produce and briny flavours. I’m of the belief that skillet pastas work best with small shapes, such as orzo, part.