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One Pot Spring Pasta

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.

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