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Katie's Cucina » Recipes » One Pot Meal

One Pot Tomato Asparagus and Prosciutto Pasta

Published: Jun 8, 2015 · Modified: May 18, 2021 by Katie · This post may contain affiliate links

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One Pot Tomato Asparagus and Prosciutto Pasta

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

One Pot Tomato Asparagus and Prosciutto Pasta

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.

One Pot Tomato Asparagus and Prosciutto Pasta

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

How many people does this pasta recipe feed?

This pasta recipe cooks a lot and makes enough for 6 hungry adults.

Can Prosciutto be cooked like bacon?

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.

How much water do you need for no drain pasta?

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

One Pot Tomato Asparagus and Prosciutto Pasta
  • 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.

  • Prosciutto Mozzarella and Asparagus Naan Flatbreads
  • Prosciutto and Blueberry Naan Flatbread
  • Grilled Italian Asparagus
  • Grilled Parmesan and Pepper Asparagus
  • Prosciutto Mellon and Mozzarella Skewers
One Pot Tomato Asparagus and Prosciutto Pasta

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

One Pot Tomato Asparagus and Prosciutto Pasta

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
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 249kcal
Author: Katie

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.

Nutrition

Serving: 1c | Calories: 249kcal | Carbohydrates: 45g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 427mg | Potassium: 623mg | Fiber: 6g | Sugar: 10g | Vitamin A: 731IU | Vitamin C: 24mg | Calcium: 77mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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