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Asparagus One Pot Pasta

A perfect one pot pasta made with asparagus, shallots, lemon and mascarpone chese. The best weeknight dinner that comes together in a snap!
4.78 from 18 votes
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  • 1 1/2 pounds asparagus spears
  • 1 pound whole wheat spaghetti
  • 3 garlic cloves, minced
  • 1 shallot, diced
  • 1 lemon, zest grated and juiced
  • 4 cups water
  • 1 1/2 cups vegetable stock
  • ¼ cup chopped fresh parsley, plus extra for topping
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1/3 cup mascarpone cheese
  • 1/3 cup freshly grated pecorino romano cheese, plus extra for topping
  • crushed red pepper flakes, for topping


  • Remove the woody stems from the asparagus (I do this by seeing where the end snaps off easily!), then chop the asparagus spears into thirds.
  • Place the asparagus, pasta, garlic, shallot, lemon juice and zest, water, stock, parsley, butter, salt and pepper in a large stock pot. Bring the mixture to a boil and cook for 10 to 12 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pot.
  • Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the mascarpone cheese and the pecorino, stirring well so all of the noodles get some of the cheese. Stir for a few minutes until it melts and is really incorporated into the pasta. Taste the pasta and add more salt and pepper if you feel like it needs it.
  • Serve the pasta immediately with a sprinkle of crushed red pepper and more pecorino!


Note: if you are particular about the crispness of your asparagus, you can throw it in halfway or even 3/4 of the way through cook time.

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