This One Pot Tomato Asparagus and Prosciutto Pasta is sure to be a new family favorite. Made in a half hours time with corkscrew pasta, pieces of prosciutto, peas, and asparagus
I always love to clean out the refrigerator just before we are about to leave for vacation. That is exactly how this one pot tomato asparagus and prosciutto pasta came about. I didn’t have any meat defrosted from the freezer and I knew I wanted to make something simple and from the ingredients I had on hand. No need to go grocery shopping just 2 days out from vacation. I had 5 slices of prosciutto leftover and decided I would add that to whatever one-pot pasta I made for dinner. At first I was tempted to make a creamy pasta, but I know that my husband doesn’t typically like Alfredo sauces. So a tomato based sauce it was.
Directions
- Dice prosciutto. Heat large skillet and cook bite-size pieces of prosciutto until crispy (stirring constantly for about 1 minute. Remove prosciutto from skillet and place to the side.
- Reduce the heat on the skillet to medium. Pour the petite diced tomatoes, water, salt, Italian seasoning, and granulated sugar in the skillet. Mix well then add in the corkscrew pasta, asparagus spears, frozen green peas, and fresh basil leaves. Give one good mix, place lid on skillet, and bring the skillet to a boil. Reduce heat to medium once boiling and cook for 12-15 minutes until pasta is cooked and al dente.
- Divide pasta evenly among bowls and top with bite-size prosciutto pieces, freshly grated Parmesan cheese and additional chopped fresh basil.
FAQs
This pasta recipe cooks a lot and makes enough for 6 hungry adults.
Prosciutto is leaner than bacon. Therefore, you can use it as a substitute but just know that bacon is from the pork belly, and is fattier cut of meat.
Pour enough water over pasta to barely cover it. For this recipe it is 2 cups water plus a 28 oz. can of diced tomatoes in juice. Mix and place a lid on top of the pot and simmer on medium-low for about 15 minutes until cooked through.
Expert Tips
- Meat – If you don’t have prosciutto you can use pancetta, guanciale, or even bacon.
- Vegetables – If you don’t like these vegetables or don’t have them on hand you can also mix in broccoli or spinach. Or remove the vegetables.
- Pasta – If you don’t have corkscrew or cavatappi pasta you can also use ziti, bow tie pasta, or rotini pasta.
- Creamy Pasta – Add a half cup of heavy cream toward the last 2 minutes of cooking to make a creamy tomato sauce.
Asparagus and Prosciutto Recipes
If you love both asparagus and prosciutto I think you’ll love these other recipes.
Everyone enjoyed my one pot tomato asparagus and prosciutto pasta for dinner. Even better that we had just enough for leftovers for lunch the next day. This is one of my “smaller” one-pot meals. I served it with a caprese salad and my cheesy-artichoke bread!
If you make this Prosciutto Pasta, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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One Pot Tomato Asparagus and Prosciutto Pasta
Equipment
- Stove Top
Ingredients
- 5 slices prosciutto cut into bite-size pieces
- 1 28 oz. Petite Diced Tomatoes
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon white granulated sugar
- 4 cups dried corkscrew pasta
- 10 asparagus spears cut into 1-inch pieces
- 1 cup frozen green peas
- 12 fresh basil leaves
Instructions
- Dice prosciutto. Heat large skillet and cook bite-size pieces of prosciutto until crispy (stirring constantly for about 1 minute. Remove prosciutto from skillet and place to the side.
- Reduce the heat on the skillet to medium. Pour the petite diced tomatoes, water, salt, Italian seasoning, and granulated sugar in the skillet. Mix well then add in the corkscrew pasta, asparagus spears, frozen green peas, and fresh basil leaves. Give one good mix, place lid on skillet, and bring the skillet to a boil. Reduce heat to medium once boiling and cook for 12-15 minutes until pasta is cooked and al dente.
- Divide pasta evenly among bowls and top with bite-size prosciutto pieces, freshly grated Parmesan cheese and additional chopped fresh basil.
Notes
- Meat – If you don’t have prosciutto you can use pancetta, guanciale, or even bacon.
- Vegetables – If you don’t like these vegetables or don’t have them on hand you can also mix in broccoli or spinach. Or remove the vegetables.
- Pasta – If you don’t have corkscrew or cavatappi pasta you can also use ziti, bow tie pasta, or rotini pasta.
- Creamy Pasta – Add a half cup of heavy cream toward the last 2 minutes of cooking to make a creamy tomato sauce.
Did you make this recipe? Let me know!