One Pot Pasta with Asparagus and Spinach

Penne pasta on a plate with asparagus, spinach, and peas.

5 from 1 vote

One Pot Pasta with Asparagus and Spinach

This creamy one pot pasta is a weeknight dinner lifesaver. Tender asparagus, sautéed spinach and pasta cooked in just one large pot.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: Italian

Servings: servings

Calories: 470kcal

Author: Morgan Peaceman

Equipment

large pot

Ingredients

2 tablespoon Olive Oil
1 bunch Asparagus chopped
1 cup Frozen Peas
2 cups Spinach
3 cloves Garlic finely sliced
1 medium Shallot minced
1 lb Pasta
2 cups Bone Broth or stock
1 ½ cups Half and Half
¼ cup Parmesan Cheese grated
Salt and Pepper to taste

Instructions

In a large pot, pour in the olive oil and add the vegetables to sauté over a medium heat. Let the vegetables cook for 3-4 minutes until the spinach wilts and the asparagus softens.
To the vegetables, add in the minced shallot and sliced garlic. Sauté until fragrant. Season with salt and pepper, then stir to combine.
Once the vegetables are soft, pour in the dried pasta.
Last, add in the bone broth and half and half. Bring the flame to a medium low and cover for 22-24 minutes or until most of the liquid is absorbed and the pasta is cooked to al dente.

Notes

Use a Medium Low Flame - Add all the ingredients together and then lower to flame to a spot just between medium and low. The pasta will cook entirely in the liquid, but it needs to be at a heat that isn't too strong to bubble over, and if it's too low, it'll take too long and the veggies will become soggy (this has happened to me!).

Save some Liquid - You need a little bit of liquid at the end to let the parmesan cheese combine and become the creamy texture you want in this dish. Try and aim for enough that just coats the bottom of the pot.

Nutrition