One Pan Pasta with Asparagus and Sun Dried Tomatoes
An easy Creamy One Pan Pasta with Asparagus and Sun Dried Tomatoes recipe with plenty of fresh asparagus, sun dried tomatoes and parmesan cheese! Whether you're looking for a great, family friendly, pasta dish, or a vegetarian dinner idea, this pasta has you covered. This one pot dish is sure to become part of your regular rotation.
Servings: 6
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. 2. Add the sliced asparagus, and season with salt and pepper. 3. 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. 4. Add the sliced garlic, crushed red pepper flakes, dried basil and sun dried tomatoes, stir and cook 1 minute, until just fragrant. 5. Stir in the white wine to the pan and cook until mostly evaporated 3-5 minutes. 6. Add the vegetable stock, milk and dry pasta to the pan and stir to combine. Turn heat to high and bring to a boil. 7. 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. 8. Stir in the heavy cream. 9. Stir in grated Parmesan cheese and reserved cooked asparagus. 10. Season with additional salt and pepper, if desired. Serve with additional grated parmesan cheese, if desired.