You can’t beat a one pan dinner that is on the table in no time! This one pan pasta with asparagus, spinach, sun dried tomatoes, mozzarella, garlic and prosciutto is easy and flavorful. A pasta dinner that is sure to go on repeat in our house, especially with school starting next week.
6-8piecesof marinated sun dried tomatoes, chopped roughly
6slicesof good quality prosciutto, folded in half and sliced into thin slices
4-6clovesgarlic, chopped or grated
3largehandfuls of baby spinach
12small piecesof fresh mozzarella, ripped in half
1/2lemon, zest and juice
salt, to taste, for pasta water
1cupreserved pasta water
Bring water in a deep pan to a boil. Add salt to taste, so it flavors your water, it will be the only time you will use salt.
Once water is boiling place the pasta and turn down the heat to medium, cover with lid, but leave a crack so it doesn't boil over when cooking. Cook the pasta according to your bag, mine cooked in 10 minutes.
Chop the asparagus and get it ready to add in when you have 2 minutes left on the clock for the pasta. Place the asparagus with the pasta and boil for the 2 minutes. Once done cooking, drain the pasta, reserve about a cup of pasta water to add as a sauce.
In the same deep pan,add in the chopped prosciutto and cook for a few minutes, until a bit crispy.
Add in the grated garlic with 2 tbsp of olive oil, sauté on medium low, mix around so it doesn't burn.
Add the chopped sun dried tomatoes. Sauté for a minute.
Add the pasta and asparagus. Then add 1/2 cup of reserved pasta water and move the pasta around to incorporate the sautéd prosciutto, garlic and sun dried tomatoes.
Add in the rest of the pasta water if needed, add in the 3 handfuls of spinach and cook for about a minute, until slightly wilted.
Rip the mozzarella in halves, add to pasta, and turn off the heat.
Chop the basil and add it to the pasta.
Zest 1/2 lemon and squeeze a bit of lemon juice. Mix well, plate, and enjoy.