One-Pot Asparagus Pasta Recipe
One-Pot Asparagus Pasta
The sun-dried tomatoes add a slight sweetness that pairs deliciously with earthy asparagus and bright lemon juice.
Serves: 6Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy
Serves: 6
Ingredients
- 2 cloves garlic, minced
- 1⁄3 cup sun-dried tomatoes, chopped (5 sun-dried tomato pieces)
- 2 tbsp. sun-dried tomato oil from jar
- 1 container (32 oz.) low-sodium vegetable broth
- 1 package (16 oz.) fettuccine, broken in half
- 1 bunch (about 1 lb.) asparagus, woody ends removed and cut into 2-inch pieces
- 1 tsp. salt
- 1⁄2 tsp. pepper
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1⁄2 cup chiffonade basil
Directions
- In large, deep sauté pan or dutch oven over medium-high heat, sauté garlic and tomatoes in tomato oil, 1–2 minutes.
- Add broth and fettuccine; bring to a boil.
- Add asparagus, salt and pepper; reduce to a simmer. Cover and cook 10 minutes, stirring occasionally.
- Stir in heavy cream followed by lemon zest and juice, and basil. Cook 2 minutes or just until warmed through.
- Serve, refrigerating any leftovers.
Serves: 6
Ingredients
- 2 cloves garlic, minced
- 1⁄3 cup sun-dried tomatoes, chopped (5 sun-dried tomato pieces)
- 2 tbsp. sun-dried tomato oil from jar
- 1 container (32 oz.) low-sodium vegetable broth
- 1 package (16 oz.) fettuccine, broken in half
- 1 bunch (about 1 lb.) asparagus, woody ends removed and cut into 2-inch pieces
- 1 tsp. salt
- 1⁄2 tsp. pepper
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1⁄2 cup chiffonade basil
Directions
- In large, deep sauté pan or dutch oven over medium-high heat, sauté garlic and tomatoes in tomato oil, 1–2 minutes.
- Add broth and fettuccine; bring to a boil.
- Add asparagus, salt and pepper; reduce to a simmer. Cover and cook 10 minutes, stirring occasionally.
- Stir in heavy cream followed by lemon zest and juice, and basil. Cook 2 minutes or just until warmed through.
- Serve, refrigerating any leftovers.