| When you cook as much as I do, keeping dirty dishes to a minimum is essential. So any recipe billed as one-pan or one-skillet captures my attention. I'm well acquainted with many of these types of recipes, whether they be stir-fries, braises, soups or stews. But I suspect I'm not the only one who doesn't immediately think of one-pot or one-pan pastas. Reflexively, the first thing we do — or think we need to do — to make pasta is pull out a big pot and then wait what feels like an eternity for the water to come to a boil. (Unless you are fortunate enough to have an induction cooktop, which boils water in the blink of an eye.) More and more these days, though, I find myself using a 4-quart saucepan for as much as 1 pound of pasta, rather than my stock pot or Dutch oven. The truth is, you can boil pasta in a lot less water, with less salt, than you might realize. As a bonus, when you use less water, you concentrate the starches that slough off the pasta (go for bronze-cut for the best results), which will help the sauce cling better. Surprising as it may be, you can even get away with making pasta in a shallow skillet. This works especially well with smaller shapes, including orzo. Aaron Hutcherson let the small, oblong pasta star this week in his Skillet Orzo With Corn, Tomatoes and Feta, a summery 30-minute meal made in a single 12-inch pan. Now is also a good time to remind you about his Skillet Orzo With Chicken, Spinach and Goat Cheese from a few months ago, which was a huge hit with readers. Want more one-pot and one-pan pasta ideas from our archives? Check out some of the options in the list below. Ellie Krieger also went the one-pan route with her Jamaican Escovitch Catfish, another 30-minute recipe. First, spiced fish fillets get cooked in a skillet. While they rest, you use that same pan to pull together a zesty topping of barely cooked, sort-of pickled vegetables. Simple and satisfying. What else do you like to make when you don't want to dirty too many dishes? Please share your favorites with Aaron and me in our live weekly chat, which we host every Wednesday at noon Eastern. You can submit your questions now, but do come back once we kick things off next week. Until next time, happy cooking.  (Rey Lopez for The Washington Post/food styling by Carolyn Robb for The Washington Post ) This summery skillet pasta is fun, fast and flexible. By Aaron Hutcherson ● Read more » | | | Spice-rubbed fish is pan-fried, then smothered with sauteed onions, carrots, bell peppers and hot chiles. By Ellie Krieger ● Read more » | | | In this skillet lasagna starring zucchini, spinach and basil, an easy preparation delivers rich flavor. By Ann Maloney ● Read more » | | | Tomato paste delivers enviably rich and complex flavors in this quick one-pot pasta. By Hetty Lui McKinnon ● Read more » | | | This healthful, one-pan meal is brimming with tender green vegetables and chunks of fresh salmon. Read more » | | | |
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