One Pot Tomato Asparagus and Prosciutto Pasta

This One Pot Tomato Asparagus and Prosciutto Pasta is sure to be a new family favorite. 

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.

First up, I diced the prosciutto into bite-size pieces. Then I fried it so that it was nice and crispy. I removed the prosciutto from the pan and then poured a big 28 oz can of petetit diced tomatoes and then added another 2 cups of water. I wanted to make sure there was enough “sauce”. Mixed that with some spices and brought it to a boil. While it was coming to a boil I sliced the asparagus. Then I added the asparagus, green peas, pasta and fresh basil to the pot. Gave it one big swirl placed a lid on the pot and let it cook for 12 minutes. Then once the noodles were just al dente I turned the burner off. I served my son’s portion first then I mixed in some red pepper flakes to kick it up a notch! I spooned the pasta into bowls sprinkled with a generous serving of crispy prosciutto, grated cheese, and more fresh basil.

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 capreese salad and my cheesy-artichoke bread!