Description
This vibrant and flavorful one-pot pasta brings together zesty lemon, fresh basil, tender asparagus, and savory sausage for a quick and comforting weeknight dinner. Everything cooks in one pot, making cleanup a breeze while locking in rich, balanced flavors the whole family will love.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
Pasta and Liquids
- 12 ounces penne or rotini pasta
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
Flavorings and Toppings
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
- Optional red pepper flakes for heat
Instructions
- Cook the Sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until it becomes fragrant, being careful not to burn it.
- Add Asparagus, Pasta, and Liquids: Add the chopped asparagus, dry pasta, chicken broth, and heavy cream to the pot. Stir everything to combine well and bring the mixture to a boil.
- Simmer Pasta: Reduce the heat to medium-low and let it simmer uncovered for 10 to 12 minutes. Stir occasionally until the pasta is al dente and most of the liquid is absorbed.
- Finish with Flavorings: Stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped fresh basil. Season with salt, black pepper, and optional red pepper flakes to taste.
- Thicken Sauce and Serve: Cook for an additional 1 to 2 minutes until the sauce thickens slightly. Serve hot, garnished with extra basil or Parmesan cheese if desired.
Notes
- You can substitute turkey or plant-based sausage for a lighter or vegetarian option.
- Add peas or spinach for extra greens.
- Use gluten-free pasta to make this dish gluten-free.
