One Pan Asparagus Pasta Recipe
A creamy one-pan asparagus pasta with fresh-seared asparagus, sun-dried tomatoes, and a rich Parmesan cream sauce — all cooked together in a single skillet. No draining required, and on the table in 45 minutes.
Servings: 6
Calories: 589kcal
Equipment
- large deep non-stick sauté pan or cast iron skillet, with lid
Ingredients
- 1 tablespoon olive oil
- 1 lb thick asparagus, cut on bias into equal portions (tough woody ends removed)
- salt and fresh ground black pepper, to taste
- ⅓ cup oil-packed sun dried tomatoes
- 1 lb rotini pasta, or other smaller-shaped, short pasta such as penne
- 2 tablespoon butter
- 4 cloves garlic, sliced thinly
- ½ teaspoon red pepper flakes
- 1 ½ teaspoon dried basil
- ½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 cups vegetable broth or chicken broth
- 1 ½ cups milk (I use 2%)
- 1 ½ cups grated parmesan cheese
- ½ cup heavy cream
Instructions
- In a large cast iron skillet or deep nonstick saute pan, heat olive oil over medium heat.
- Add the sliced asparagus, and season with salt and pepper.
- Cook, stirring occasionally for 8-10 minutes, until slightly softened and lightly browned (time will vary depending on thickness). Remove from pan and set aside on. A plate for later). Add the butter to the pan and melt.
- Add the sliced garlic, crushed red pepper flakes, dried basil and sun dried tomatoes, stir and cook 1 minute, until just fragrant.
- Stir in the white wine to the pan and cook until mostly evaporated 3-5 minutes.
- Add the vegetable stock, milk and dry pasta to the pan and stir to combine. Turn heat to high and bring to a boil.
- Reduce heat to medium-low, Cover the pan with a lid, and cook 12-14 minutes, stirring occasionally (be sure to stir every once in a while so the milk incorporates well into the sauce) until pasta is cooked through to al dente, and sauce is thickened.
- Stir in the heavy cream.
- Stir in grated Parmesan cheese and reserved cooked asparagus.
- Season with additional salt and pepper, if desired.
- Serve with additional grated parmesan cheese, if desired.
Notes
- Use thicker asparagus as thin spears turn mushy before the pasta is done.
- Stir occasionally while the pasta simmers. This allows the milk to absorb evenly and prevents sticking.
- Keep the heat at medium-low. If it's too high, the sauce may break.
- Add the cream and cheese off the heat for a smooth, clump-free sauce.
Nutrition
Calories: 589kcal | Carbohydrates: 67g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 799mg | Potassium: 583mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 11mg | Calcium: 434mg | Iron: 3mg