I can't say for sure where I found these, I didn''t save the link, but the title embedded in my saved extract is 5 Snapshot Recipes for One-Pot Magic Pastas. I searched on that and turned up this page https://www.thekitchn.com/one-pot-pasta-recipes-261459 and it in turn links to https://www.thekitchn.com/the-story-of-one-pan-pasta-and-5-wintry-recipe... which has some additional quickie one pot pasta dishes.

Overview - All the recipes use 12 ounces of linguine and feed 4. There are only 2 of us so I cut the recipe I tested in half. That is 6 ounces of pasta, and I think a standard serving is only 2 ounces, so one could go with 4. Any long pasta, they say it should cook to al dente an about 8 minutes, but 8 to 10 is fine, I think, and probably more. It just changes how much water to use and when to add certain proteins.

This seems to me to be an extension of the "pasotto" idea -- cooking pasta like penne rigate, mostaccioli, macaroni, shells, orecchiette and the like as if it were risotto. In both cases one uses minimal water and cooks some off while the rest is absorbed and some winds up combining with the starch from the pasta into a creamy sauce base. (try searching pasotto too)

they make a big deal out of their pan, but I used an old two handled circulon "10 by 2" which is like a 10 inch skillet but with 2 metal handles, and any old 10 inch cast iron frying pan would probably work. It has to be wide enough to hold the pasta and deep enough to hold the ingredients and not boil over and that's about it.

They also discuss proteins (and veggies). Their preference is for proteins that don't need any pre-cooking or browning, like shrimp and shellfish. One can, obviously, pre-cook any protein one chooses to whatever degree one chooses and toss it in the pot early to finish cooking, or later on to simply warm up to temperature (rotisserie chicken stripped off the carcass, or leftover meat or fowl of any type). It all comes down to whether you add an item early or late.

Here is their overview of the method:

The method: The veggies, proteins, and herbs vary within each recipe, but the basic formula remains the same: You’ll combine linguine, olive oil, salt, pepper, and 4 1/2 cups water in a pot; bring to a boil; and cook until the pasta is al dente and water has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving. One tablespoon of salt may sound like a lot, but it’s needed to flavor the water, which isn’t drained and becomes the sauce.

And here are the recipes:
One-Pot Puttanesca Pasta
Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh parsley.

One-Pot Lemon Shrimp Pasta
Combine 12 ounces linguine, 1 bunch kale leaves (torn), 1 (15.5-ounce) can cannellini beans (rinsed and drained), zest of 1 large lemon, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, turning pasta frequently with tongs, for 5 minutes. Add 1 pound raw peeled and deveined shrimp and cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, about 3 minutes more. Halve the lemon and squeeze in the juice. Top with crushed red pepper flakes, if desired.

One-Pot Spicy Sausage and Tomato Pasta
Combine 12 ounces linguine, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 fennel bulb (thinly sliced), 1 cup torn fresh basil leaves, 12 ounces smoked Andouille sausage (cut into 1/2-inch pieces), 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh basil.

One-Pot Creamy Mushroom Pesto Pasta
Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with fresh basil.

One-Pot Spinach Artichoke Chicken Pasta

Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 bunch fresh spinach, 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Remove Parmesan rind and toss with 1 cup grated Parmesan.

I made the lemon shrimp, without the lemon zest, cut everything in half and, IIRC pressed in a clove or two of garlic . Not having a lemon around, I added a few drops or lemon juice from a bottle, mixed it very well and we both loved it.

It occurs to me that this is the ideal way to make primavera and that one can do pretty much any damn thing one wants to. I see no reason not to stir in some oyster sauce and shoyu, or pre-saute some thin beef strips before adding everything else and throw some peanut sauce in at the end.

It seems to me that this is also perfect for cacio e pepe:
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
¾ cup finely grated Grana Padano or Parmesan
⅓ cup finely grated Pecorino

or maybe simply a single serving of pasta and when done toss with a beaten egg and then dust with parmesan for poor person's carbonara

Fall is here - have fun.