One Pot Spring Pasta

Photo: Green asparagus with penne pasta, tomato and mozzarella by Marco Verch under Creative Commons 2.0

This is a one-pot pasta that is perfect for a light spring dinner. Serve next to some grilled salmon or chicken for a complete meal. We made it with chickpea pasta to bump up the protein and fiber!

 1 lb penne pasta
 3 tbsp olive oil
 3 cloves garlic, finely chopped
 ½ cup vegetable or chicken broth
 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
 2 cups cherry tomatoes
 1 cup grated parmesan cheese
 salt and pepper
1

Cook pasta according to package instructions, drain and reserve about 1/2 cup of pasta water. Set aside cooked pasta and reserved pasta water.

2

In the same pot, heat oil and cook garlic for about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.

3

Add the cherry tomatoes and cook for 2 minutes. Pour the broth into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

4

Add cooked pasta and parmesan and toss well. If needed, add some of the reserved pasta water to loosen the pasta.

Recipe Notes

  • PASTA: We used chickpea pasta for added protein and fiber, but you can use whatever type of pasta you like!

    • Recipe adapted from: The Food Network and Tasty

    Ingredients

     1 lb penne pasta
     3 tbsp olive oil
     3 cloves garlic, finely chopped
     ½ cup vegetable or chicken broth
     1 lb fresh asparagus, trimmed and cut into 1-inch pieces
     2 cups cherry tomatoes
     1 cup grated parmesan cheese
     salt and pepper
    One Pot Spring Pasta
    IngredientsDirections