Asparagus One Pot Pasta
User Reviews
4.8
38 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Asparagus One Pot Pasta
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A perfect one pot pasta made with asparagus, shallots, lemon and mascarpone chese. The best weeknight dinner that comes together in a snap!
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Ingredients
- 1 1/2 pounds asparagus spears
- 1 pound whole wheat spaghetti
- 3 garlic minced, cloves
- 1 onion diced, or shallot
- 1 lemon zest grated and juiced
- 4 cups water
- 1 1/2 cups vegetable stock
- ¼ cup parsley plus extra for topping, chopped, fresh
- 2 tablespoons butter unsalted
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 1/3 cup mascarpone cheese
- 1/3 cup Pecorino Romano cheese plus extra for topping, freshly grated
- crushed red pepper flakes for topping
Instructions
- Remove the woody stems from the asparagus (I do this by seeing where the end snaps off easily!), then chop the asparagus spears into thirds.
- Place the asparagus, pasta, garlic, shallot, lemon juice and zest, water, stock, parsley, butter, salt and pepper in a large stock pot. Bring the mixture to a boil and cook for 10 to 12 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pot.
- Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the mascarpone cheese and the pecorino, stirring well so all of the noodles get some of the cheese. Stir for a few minutes until it melts and is really incorporated into the pasta. Taste the pasta and add more salt and pepper if you feel like it needs it.
- Serve the pasta immediately with a sprinkle of crushed red pepper and more pecorino!
Notes
- Note: if you are particular about the crispness of your asparagus, you can throw it in halfway or even 3/4 of the way through cook time.
Genuine Reviews
User Reviews
Overall Rating
4.8
38 reviews
Excellent
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